| |
|
|
This rhizome looks like ginger, but it can be distinguished from the former by its faint pinkish colour. Galangal has a distinctive peppery taste that is best when fresh. It lends a unique flavour to the dish when used in cooking. The flesh is creamcoloured. Slice off the required amount and peel off the skin before using. The remaining root can then be stored for later use. Simply slice off the dried portion. |
|
|
