Galangal.
Woot, I found galangal roots!
They had them at our local megamarket, and of course I promptly bought some.
I don't know if these are greater galangal (Alpinia galanga) or lesser galangal (Alpinia officinarum) - or something else again. (I'd love to know, though.)
Now, hints and tips. How should I use them? Throw them into stirfry? Slice'n'dry and use in teas? Something else?
Nice recipe, Jim! I think I
Nice recipe, Jim! I think I get the drift; we'll see what I come up with. Chicken and green tea and soy sauce and galangal, eh? Perhaps with some ananas cubes, or peaches, or something.
Jim? Fresh galangal has no
Jim? Fresh galangal has no "mildy peppery nature". That's extremely hot. As in "it burned my tongue!".
Of course, I'm a wimp when it comes to various hot peppers, so your mild peppery taste might be eye-watering to me.