amchur anardana asafoetida blackcardamon
Greencardamon cardamon cassia Cassinamon
cinnamon Cloves diedlime galangal
ginger horseradish juniper kokum
kokum mace Mastic nutmeg
saffron staranise sumac tamarind
turmeric vanillamedium vanillalarge
mexican vanilla
vanillatahitian wasabi wattleseed  

 

try all these ingredients in tsp-sized packs!

 

galangagalangal

origin: China

Also known as Laos powder, ground galangal comes from a dried root similar in many ways to ginger.

uses: Add a pinch of the powder in place of ginger to stir-fries, curries or soups.

For more information on galangal, scroll further down....

recipe kits: malay beef rendang, thai massaman beef, thai yellow curry,

 


 

Spice Notes

Origin: China

Also known as Laos powder, ground galangal comes from a dried root similar in many ways to ginger. The scent is however, far more perfumed than ginger and in fact the spice is used in some perfumery applications in Asia.

Galangal is often used in Indonesian and Malaysian cookery and the hot, fragrant flavour is suitable in small quantities in many seafood curries and soup. Once valued highly in Europe, the spice has become obscure.
Replace about an inch of peeled and chopped fresh galangal with 1 teaspoon of galangal powder. Or Use a mixture of fresh ginger and galangal powder to get a fresh galangal flavour.
Quite perfumed – don’t need to use a huge amount. ½ teaspoon would be plenty in a curry.

Uses:

  • Add a pinch of the powder in place of ginger to stir-fries, curries or soups

  • South east asian, coconut milk based curries.

  • Javanese curries, Indonesian rendangs, nasi goring

  • Thai curries/soups