Galangal
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Abstract
Galangal is also know as Thai ginger or Siamese ginger (because it resembles fresh ginger so much). It’s commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangal is smoother and paler than ginger and its flesh is much harder. It can’t be grated like ginger can, but instead must be sliced. The flavor of galangal is much stronger too; it’s earthy, sharp, and extra citrusy.
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