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Native to Java, galangal is now cultivated throughout Southeast Asia. Galangal root goes by many names including laos, kha, lengkuas, galanga, galangale, greater galangal and Siamese or Thai ginger. This knobby root is a member of the ginger family and has a piney aroma. Galangal root tastes like a cross between ginger and pepper.

Europeans have used galangal since the Middle Ages as a spice and medicinally to aid in digestion, nausea and to minimize flatulence.

Use galangal in curries (we use it in our Marrakech Moroccan, Thai Green Curry and Red Thai Curry blends), stews and soups, sambals, satays and sauces. Be sure to remove the root pieces before serving. Galangal combines well with coriander, cumin, lemon grass and Thai red chile peppers. It can be ground to a powder if desired.

Galangal root is native to Java, Indonesia.
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