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Galangal roots

€4.10
VAT included

Net weight: 20g - 0.705 Oz

Dried roots, they need to be grated like nutmeg on your dishes. Very fresh without being spicy but a soft and progressive heat will develop.

Emballage
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LATIN NAME: Alpinia galanga

A TOUCH OF HISTORY,

The galanga is native to South East Asia. It has been used since antiquity. It was in the 9th century that the monasteries of France (Corbie town in northern France) acquired these roots. The religious advised its use against the intestinal and cardiac problems. The galanga is grown mainly in the Asian continent. Its use in Chinese medicine is paramount.

LET'S DIG IN !

From the zingiberaceae famiy (shrubs producing essential oils), it is still found in the wild today. It is the rhizome (root) that we turn into a spice (powder). For all its flavors to emerge, the galangal must be grated and then infused. This root looks like ginger (its cousin) and will surprise you with its peppery, lemony and acidic flavor. Its an ingredient that’s used in the making of currys and vinegars.

Its use is essential in Asian cuisine. It will perfume poultry, fish and soups. Its freshness and pine scent make it an eligible spice for every dish.

It's an original spice.

WHAT OUR GRANDMOTHERS TOLD US

Galangal protects and improves the digestive system. It is therefore an excellent carminative. In addition, it has anti-inflammatory (relieves pain), antibacterial and antiviral properties. Galangal is known for its aphrodisiac, invigorating and toning effects on the body. It is used in aromatherapy (essential oil) and fights rheumatism when used in infusions.

racine-galanga

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