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  • Galanga

Galanga

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Galanga are bumpy underground stems. The tough skin is white-yellow to light pink. Once it is peeled the root has a woody texture with a prickly pepper and citrus flavour. Galanga has a spicy aroma and offers an explosion of bitter, sour and tasty flavours.
Available
Jan Galanga available in January
Feb Galanga available in February
Mar Galanga available in March
Apr Galanga available in April
May Galanga available in May
Jun Galanga available in June
Jul Galanga available in July
Aug Galanga available in August
Sept Galanga available in September
Oct Galanga available in October
Nov Galanga available in November
Dec Galanga available in December

Galanga tips

When to consume?

Galanga is edible when the inside of the root is light-yellow or white.
temp of Galanga

Storage advice

Galanga is kept in the fridge.

How to cut a Galanga?

Peel the galanga. The root can be used whole. Because of the woody structure it is advised to chop the galanga in small pieces.

Preparation Tips

Don't eat galanga raw.
Galanga - Cook Galanga - Bake Galanga - Oven Galanga - Microwave Galanga - BBQ Galanga - Salad Galanga - Snack Galanga - Wok Galanga - Blender Galanga - Fryer Galanga - Drink
  • Lovely as a herbal tea.
  • Perfect for fish recipes
  • Special in a dessert.

Recipes with Galanga

Chicken stock with galanga
Chicken stock with galanga
Chicken stock with galanga
Chicken stock with galanga
Show all Recipes with Galanga

Origin EAT ME Galanga

Galanga - ThailandThailand

Where to buy

Find an outlet
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