Galangal ground

Galangal ground

Gingery flavour with a sweet lemony sourness. The aroma is more flowery than ginger. Used throughout South-East Asia, in particular Thailand, Indonesia and Malaysia. It is added to stews and curries in place of or alongside ginger. Marinades for fish and meat benefit greatly from the addition of galangal, such as its use in satays. Combined with lemon grass, lime leaves, and coconut milk produces a delicious delicate broth for chicken or fish.

As of 1st January 2017 Cardamome and Compagnie has stopped trading. It has been a pleasure and we are very grateful to our loyal customers who have supported us over the years. Sadly our endeavour comes to an end. Our best wishing and happy cooking.