Galanga is used in traditional Asian cuisines, for example, in Thai soups, in Vietnamese cuisine, and in Indonesian cuisine. Its smell is more aromatic than ginger and its note of sweet chili is perfect as a complement to fish and seafood dishes, hot sauces, soups, stewed vegetables and curry. Pairs well with garlic, chili, lemon and dill. Infusion: 1 teaspoon of dry rhizome powder per 15 cl, to infuse for 5-10 minutes. It is usually advisable to drink one cup, up to 3 times a day. Gives a powerful drink with spicy notes, really delicious. 100% Natural Store away from light in a cool, dry place. Organic Galanga Cut Roots Thai Ginger Dried Roots Organic Galanga Infusion Cooking
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