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Seasonality: Year Round
Melissa’s Galanga Root is best known as Laotian, Thai or Siamese ginger. It is a very difficult plant to grow in North America. This rare root is known for its popularity in Asian and Indian cooking. The Chinese, Japanese and East Indians use Galanga Root in many forms including grated, diced, sliced and ground. The whole perennial plant of Galanga Root is edible.
Fresh Galanga is a gnarled and knobby root that has a tan skin and a milky white flesh, about one inch in diameter. Galanga Root has a hot, peppery taste usually used for flavoring, not alone. Tasting somewhat similar to Ginger root, Galanga root has a "soapy" overtone. Delicious steamed with a vegetable medley, or as a unique garnish. Enjoy this special treat battered and fried. Can be substituted for Ginger.
When selecting Melissa’s Galanga Root, choose mature Galanga with a smooth skin. Galanga should have a spicy and fresh fragrance. Fresh unpeeled Galanga can be refrigerated for up to a week and frozen for up to 2 months, if tightly wrapped.