OVERVIEW:

Galangal is also known as Siamese ginger or Chinese ginger and is part of the ginger family. It is not interchangeable with Ginger because its flavor is completely different and much stronger. Galangal has a peppery aroma and taste with a sharp citrusy, almost piney-like flavor with hints of rosemary. It is to blame for the zingy, spicy, fragrant, herbal note that you find in Thai soups and curries. Galangal is commonly found in Thai, Indonesian, and Malaysian cooking.

The uses for galangal root are extensive because it is so high in the nutrients. It is such a powerful anti-oxidant and anti-inflammatory plant and research has shown that it even has antibacterial properties. Galangal root has a stimulating effect on the digestive system as well. Tea, wine, beer, or "jamu" are another way to add this highly beneficial herb into your diet.

LATIN:

Alpinia officinarum

ORIGIN:

China

CULTIVATION:

Organic

PARTS USED:

Dried Rhizome / Cut & Sifted

TISANE "HERBAL" TEA BREW TIMES:

Ground tisane teas and tea bags - Steep 2 to 5 minutes

Loose leaf tisane teas - Steep 3-5 minutes

Root and seed-based tisane teas - Steep 6-8 minutes

*Steep in newly boiling water (212ºF) to best release the health benefits.

WHAT'S COOKING:

Braised Collard Greens in Spicy Coconut Milk Sauce

Curried Kabocha and Kale

Spiced South Indian Coffee (Chukku Kaapi)

Thai Green Curry

Tom Yum Soup

Galangal Root

Name: Galangal Root
SKU: 1227

SKU: 1227

$7.32

Quantity

Specific: No known precautions.

General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.

For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:

Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months

Herbs (basil, oregano, parsley): 1 to 2 years

Whole spices (cloves, peppercorns, cinnamon sticks): 4 years

Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)

Extracts: 4 years (except for vanilla, which will last forever)
Tisanes (pronounced tea-zahn) are usually categorized by what part of the plant they come from. They generally fall into one of these four categories:

Plant and leaf based tisanes: lemon balm, mint, lemongrass, lemon verbena, raspberry leaf, and peppermint

Flower tisanes: rose, chamomile, hibiscus, lavender, rosehip, and jasmine

Root, bark and seed based tisanes: cinnamon, dandelion root (chicory), echinacea, ginger, cardamom, caraway, and fennel

Fruit/berry tisane: raspberry, blueberry, peach, lemon, and apple

Tisanes are also called herbal teas, botanicals, or infusions and they are a major part of the tea world but are not technically teas. It is actually an infusion or decoction made from a plant other than Camellia sinensis which is the plant from which true teas (green tea, black tea, oolong, etc.) are made. Tisanes are caffeine free.