Galangal Root

Galangal root is a rhizome closely related to ginger, originating from Indonesia but widely used in Southeast Asian cuisines, particularly Thai and Indonesian cooking. It offers a sharp, citrusy flavor with hints of pine and pepper, distinct from the sweeter taste of ginger. The texture is fibrous and somewhat tough, requiring peeling and slicing before use. In cooking, galangal is often used fresh or ground, and it infuses dishes with its unique aroma and taste, though it is typically removed before serving. Galangal is a key component in curry pastes and soups, where it adds depth and complexity without overwhelming other flavors.

Notes

When selecting galangal root, look for firm rhizomes with smooth skin and avoid any that are wrinkled or soft. Store fresh galangal in the refrigerator for up to two weeks, or freeze for longer storage. To prepare, peel the skin with a spoon or knife and slice or mince as needed. Note that galangal is part of the ginger family and may cause allergic reactions in individuals sensitive to ginger. Handling it fresh can sometimes be challenging due to its fibrous texture.

Uses

Thai curry pastes
Tom yum soup
Indonesian rendang
Pickled galangal slices
Stir-fries with coconut milk
Infused teas or broths

Replacements

Fresh ginger (for milder flavor)
Ground galangal (for convenience)
A mix of ginger and cardamom
Turmeric (for color and mild flavor)
Black peppercorns (for heat)

Tartar Sauce

A creamy, tangy condiment that dances on your palate with a medley of pickles, capers, and herbs. Its smooth texture and bright flavor make it a beloved companion to seafood.

Prosciutto di Parma

Prosciutto di Parma is a type of Italian dry-cured ham that originates from the Parma region in Italy. It is distinguished by its protected designation of origin status, ensuring authenticity and quality. The ham is made from the hind leg of a pig, which is salted and left to cure for a minimum of 12 months, often longer. Its flavor profile is delicate, slightly sweet with a hint of nuttiness, and a subtle saltiness. The texture is tender and melts in the mouth, offering a luxurious eating experience. In cooking, Prosciutto di Parma is prized for its ability to enhance dishes with its rich, savory depth without overpowering other ingredients. It does not require cooking and is typically consumed raw.

Recipes to try

Shrimp Tacos with Cilantro Lime Slaw

Juicy grilled shrimp nestled in warm tortillas, topped with a vibrant cilantro lime slaw that's as refreshing as a sea breeze.

Vanilla Yogurt Parfaits with Roasted Berries

Creamy vanilla yogurt layers kissed by sweet, smoky roasted berries create a parfait that's both comforting and refreshing.