Choose 1 or 6 jars, 6 oz. each
Dried galangal (aka galingale, blue ginger, Thai, ginger, Siamese ginger) has a stronger, more peppery & sweeter flavor than fresh galangal – almost like a cross between cinnamon and ginger. It is usually simmered or steeped in liquids (soups, stews, braised dishes, etc) to infuse them with flavor, then removed & discarded before the food is served.
This is the dried form of the larger, milder greater galangal variety (alpinia galangal).
Store dried galangal in an air-tight container.
Dried galangal will retain its flavor for at least a year, likely longer.
RECIPES & TIPS
Whole galangal can be simmered or steeped in sauces, stews, soups, syrups, etc to infuse them with flavor. Because its texture will remain unpleasantly woody, it should be removed & discarded (as you would a bay leaf) before serving the finished dish.