How many of us, while slurping down a bowl of Asian soup, have noticed a tasty-looking brownish disc, about the size of a quarter, bitten into it, and discovered it to be so woody that you couldn ...

I was able to get my hands only on ground dried greater galangal, which is weaker and generally considered inferior to fresh. The powder had a sweet, tangy and gingery aroma and flavor, ...

This comforting soup from Thailand features the aromatic flavors of coconut, galangal, lemongrass, and lime leaf. Learn how to make the menu staple at home!

Cut the chicken into joints, then chop the joints into small serving pieces. If using dried galangal, soak it in hot water to cover for 30 minutes. Put chicken and galangal into a saucepan. Set aside ...

Like its fellow rhizome, it's used in fresh, dried and powdered forms. Unlike ginger, dried galangal is employed only as a last resort, when fresh isn't available. Fortunately, if you can't track down ...

Unlike ginger, it's not wise to eat raw galangal, thanks to its bitter, unpleasant taste. After being finely chopped, however, it can be used in everything from stir-fries to soups.

Add lemongrass and galangal and pound until ground to a coarse paste, 6–8 minutes. Add chiles (if you want, soak them in hot water 10–20 minutes beforehand to soften and make them easier to ...

Some places also sell sliced and dried galangal that you soak and reconstitute in warm water before using. You can use it in place of fresh galangal, but I find it never has the same robust flavour.

New maximum levels (MLs) were agreed for lead in various spices, including dried aril, dried seeds, dried rhizomes and roots including galangal, dried bark, dried floral parts, ...