Galangal / Turmeric Sampler
1 lb. fresh turmeric & 1 lb. fresh galangal (approximately 2 lbs.)
Galangal and turmeric are both relatives of common ginger, but offer significantly different flavors and appearance. They can both be found dried, but drying dramatically changes their flavor, texture and applications.
This Sampler Contains:
1lb Fresh Galangal
Fresh Turmeric has a more complex and less overpowering earthy flavor & aroma than dried turmeric. Its texture is less fibrous than galangal and ginger, so it can be cooked and consumed as a vegetable in addition to being grated as a seasoning.
Fresh Galangal (aka galingale, blue ginger, Siamese ginger, Thai ginger) has a flavor evoking ginger and pepper with hints of citrus and pine. It is used in Thai, Malaysian, southern Chinese and Indonesian food.
Fresh galangal is less spicy and less sweet than dried galangal, and is particularly preferred over dry in Thai cooking. This is Greater Galangal, which is the larger, more mild and white fleshed variety.
Store fresh turmeric and galangal in your refrigerator. For best shelf life turmeric should be wrapped in paper towels and kept in a zip-top bag.
For longer-term storage, galangal can be frozen. Freezing galangal may degrade its texture, making it more woody.
Turmeric: 2-3 weeks
RECIPES & TIPS
Fresh turmeric and galangal can be used together or separately.
Fresh Turmeric can be grated like you would ginger to season dishes or peeled, chopped and simmered or stir fried for use as a vegetable.
Use fresh turmeric in curries, stews, soups, couscous and stir fries. Though it is most commonly found in savory applications, there are some Southeast Asian sweets that include turmeric. It can also be steeped in hot water with or without other ingredients to make tea (try ginger, galangal or lemongrass).
Fresh turmeric will attempt to dye almost anything it comes into contact with yellow, so avoid using wooden utensils and consider wearing gloves. Any yellow color should eventually fade from most dyed items with repeated washing.
Fresh Galangal can usually be used as you would fresh ginger, and can be substituted for ginger in most recipes to impart a more peppery flavor. It is often used in Southeast Asian soups, stir fries and curries. In addition to cooked applications, it can be finely grated for use in salads.