Getting your player ready...
Galangal: GALL-en-gall, English. Also known as blue ginger or Thai ginger, this rhizome was used in medieval Europe and appears often in modern Thai, Mandarin, Cantonese and Malaysian cooking. St. Hildegard of Bingen called it “the spice of life” and used it as a digestive aid. It tastes like a cross between cilantro, lemon and ginger – spicy and citrusy. Look for fresh galangal at Sunflower Markets and Asian groceries, and dried forms in specialty markets.|Sources: Thaifood andtravel.com; botanical.com; penzeys.com|Kristen Browning-Blas
