The Galangal plant (Galanga, Blue Ginger) is a rhizome with culinary and medicinal uses (Thai: ??? ("Ka") , Malay: lengkuas (Alpinia galangal),Cantonese: lam keong, Vietnamese: Ri ng). It used in various oriental cuisines (for example in Thai cuisine Tom Yum soups and Dtom Kha Gai, and throughout Indonesian cuisine, for example, in Nasi Goreng). Though it resembles the ginger that it is related to, there is little similarity in taste.
In its raw form, galangal has a citrus, earthy aroma, with hints of pine and soap in the flavor. It is available as a whole root, or cut or powdered. The whole fresh root is very hard, and requires both a sharp knife and care to slice. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and act as a stimulant. In the Indonesian language, greater galangal is called lengkuas or laos and lesser galangal is called kencur.
All fresh items will ship after the the holidays.