Search Results for: Curry
in fact, an indonesian native known most commonly as 'galanga'. few north americans are likely to be very familiar with it (it doesn't appear in most grocery stores, generally), but anybody who has eaten in a thai restaurant will probably recognize the unique taste, as it is common addition to many curry
concentrated and stronger. as noted, the rhizome is commonly used in blends with other spices, particularly as a paste for curries or, as will be familiar to restaurant-goers, in soup flavorings like the thai favorite, tom yum soup. in a future post, i will use the rhizome i recently purchased to create a curry...
http://www.hxcorp.com.vn/news/513-the-difference-between-ginger-and-galanga.html