Galangal

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Galangal is similar to ginger, however its taste is more tart; the flavor has a spicy peppery hint with a slight citric and piney taste.

Scientific Name: alpinia galanga

Also Known As: galanga, blue ginger, laos

When/ How to Eat: Galangal can be consumed many ways. To prepare it for soup you can peel off the skin, then grate or You thinly slice the root and steep it liquid. To make a tea peel off the skin, put it in a mug and pour boiling water over, let steep for 5 minuters and enjoy.

Where it Grows: Galangal is native to Southeast Asia and grows best in US hardiness zones 9 or higher.

Please keep in mind the weight of each box varies from fruit to fruit and overall is dependent on the fruit’s overall mass, size and shape.

• Large Box: contains 20 lbs.

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