Galangal Root Whole

Whole galangal root is used in cooking for its distinct, spicy, and aromatic flavor that combines notes of ginger, pepper, and citrus. It is commonly added to broths, soups, and curries, particularly in Thai, Indonesian, and Malaysian dishes. The root is typically sliced or bruised to release its fragrance and is often included in simmering liquids to infuse its complex flavors. Whole galangal is an essential ingredient in making curry pastes, such as red or green curry, and is also used in marinades for meats and seafood. Its fresh, vibrant taste enhances dishes with a mild but noticeable heat and zest.