Simple way to add authentic flavour to your cooking.
A few teaspoons are enough to flavour a meal for two.
This distinctively aromatic root is extensively used in Thai cuisine, most famously in Thai Red and Green curries alongside Coconut Milk. It holds the other spices of the curry together. Its subtle lemony sweetness works particularly well with Coconut Milk.
This Galangal is finely minced, so that you do not need to sieve it out before serving. It is made from fresh Galangal root that is then preserved in a mild vinegar solution. You don't need to reconstitute it - just add some straight to your pan!
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