This grapefruit-sized fruit actually grows on a climbing cactus. Its spongy pulp is white or sometimes pinkish red, sweet and juicy with numerous tiny edible black seeds scattered throughout
Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish.
Inventory, 10 lbs : 16.65
This item was last sold on : 01/30/15
Galangal root is available year round.
Galangal AKA Galanga, kah, Laos root and Garingal, is a tropical herbaceous plant and a member of the ginger family, cultivated primarily for its rhizome. Its appearance gives the first impression that it is, indeed, related to ginger. Both plant's roots are knobby, wild-shaped, fibrous and firm with similar textured and colored flesh. Their relation and appearance are where the general similarities end, though.
Galangal's rhizomes are pale sand-colored with earth-toned rings on its semi-rough surface. Its flesh is ivory to yellow in tone depending on its maturity. It has a floral and spicy aroma with earthy, woodsy and mustard-like flavors with subtle citrus undertones. The root is often dried to spice form creating a more subtle version of its mustard-like flavor profile while bringing out its musky earthiness.
Galangal is an aromatic stimulant and carminative. Its stomach soothing properties make it a suitable aid for nausea. It possesses tonic and antibacterial qualities which make it a useful ingredient in homeopathic remedies.
Galangal root is used primarily in Asian cooking, lightly crushed or pounded as an aromatic to add earthy flavor to broths and soups. If substituting for ginger, use a smaller amount as galangal is spicier, with brighter citrus notes. To store, refrigerate in a paper bag in the crisper drawer, or grate the entire root, lay in a line on a sheet of plastic wrap, wrap and twist ends tightly, then freeze.
Galangal is most often associated with Indonesian, Malaysian and Indian cuisine and food culture.
Galangal is native to Java and China as there are at least two different sub species known as greater and lesser galangal. It is cultivated throughout the Far East and South Pacific. Domestically, it grows in warmer regions of California and Florida.
Restaurants currently purchasing this product as an ingredient for their menu.
|Blue Ocean||Carlsbad CA||415-305-0399|
|Saffron||San Diego CA||619-574-7737|
|Indulchi||Chula Vista CA||919-235-1697|
|Gelato Vero Café||San Diego CA||619-295-9269|
|Aussie Yacht Services||San Diego CA||858-740-1987|
|Union Kitchen & Tap||Encinitas CA||760-230-2337|
|Kettner Exchange||San Diego CA||312-415-5455|
|ComEns||Baja California CA||646-174-2910|
Recipes that include Galangal Root. One is easiest, three is harder.
|Mental Masala||Thai Coconut, Galangal and Cauliflower Soup|
|Breakaway Cook||Pumpkin Curry With Galangal and Fresh Turmeric|
|Blazing Hot Wok||Spicy-Savory Isaan-style Dip|
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