Galangal is an aromatic rhizome (root like stem) of the ginger family. Used widely in South East Asia, it is an essential ingredient in Thai curry pastes and Tom Yam Soups. It is used with fish in North Vietnam. Its taste is clean and biting, like ginger with a touch of citrus, and its aroma is sharp and penetrating. It is used grated or sliced. Fresh galangal should look plump and lustrous and should not be wizened and dried out where it has been cut. It is more pinkish than brown when fresh, fading to brown as it gets older. To Store: Store fresh galangal in the same way as onions or garlic, away from heat and light, in a place where air can circulate.
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