In a nutshell: Also known as Thai ginger, galangal is widely used in Thai and Indonesian curries and other southeast Asian recipes.
Galangal (Alpinia galanga) is like a more fragrant ginger. A rhizome (also known as Thai ginger, greater galangal, lengkuas and khaa) that has an aroma of lemon and is less peppery than ginger. Indispensable in Indonesian and Thai curries as well as in Southeast Asian recipes.
Use as you would ginger. Galangal seasons marinades, soups and stir-fried dishes to perfection. It also goes well in seafood and fish recipes. Dry galangal needs to be ground to a powder or soaked and made into a paste before cooking.
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.