Angkor Cambodian Food

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Galangal has a sharp, warm, spicy, sweet taste and smells like a blend of black pepper mixed with fir or pine needles. Its shape resembles ginger, but a bit larger, more woodier in texture, and spicier in heat.  Galangal is used as a flavoring in soups, marinades and sauces.

Galangal contains dietary fiber, sodium, vitamin A, vitamin C and other nutrients.  Learn about Galangal on WebMD.

Galangal is a perennial plant in the ginger family; it grows from rhizomes with clumps of stiff stalks which rise to abundant long leaves. Galangal rhizomes have a creamy-brown skin with pale yellow or white interior.

Galangal sometimes goes by the name, blue ginger.

Galangal Root

Galangal root brings out the unique aroma and flavors in Angkor Cambodian Food's Lemongrass Paste. It also enhances heat and adds special texture to the cooking paste.