Description
It is valued for its antiseptic and digestive properties, traditionally used to relieve loss of appetite, dyspepsia, flatulence, vomiting, and dizziness.
Galanga is a staple in Southeast Asian cuisine, especially in Thai and Indonesian dishes, such as Tom Yam soup or green curry paste, where it provides a distinctive spicy aroma and flavor. It can be used fresh—after removing the outer layer and slicing or chopping—or as a powder, which adds an extra hint of pungency.
To preserve its flavor and quality, Galanga should be stored in a cool, dry place.
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