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a spicy root with a citrusy taste, often used in Southeast Asian cooking
What is "galangal"?
Galangal is a unique rhizomatous spice that is widely used in Southeast Asian cuisine. It has a distinctive aroma and flavor, characterized by its sharp, citrusy, and slightly spicy notes. The root of the galangal plant is commonly used in cooking, either grated, sliced, or ground, to add depth and complexity to dishes. Galangal is a key ingredient in many traditional recipes, including curries, soups, stir-fries, and marinades. With its aromatic and zesty profile, galangal contributes a delightful and exotic touch to the culinary creations of the region.
European sedge having rough-edged leaves and spikelets of reddish flowers and aromatic roots
