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Similar to ginger in appearance, galangal, with its slightly pink tips, is used mostly in Thai and Southeast Asian cooking. Best used fresh its sweet pungent aroma transfers well to soups, curries and sambals. If added to the pot in sliced form, take care to remove before serving is it can be tough and inedible, especially the older roots. Galangal freezes well but do cut into manageable pieces before freezing.

Whilst every effort has been made to ensure that the allergen information provided on this website is accurate the authors cannot be held responsible for any inaccuracies. Although our manufacturing site has strict policies and procedures to control allergens Mai Siam cannot rule out the possibility of cross-contamination. If you have any concerns regarding allergens please consult your doctor.