Galangal Root
 
Harvested in: India
Flavor Profile: Warming, Pungent, Peppery
Certifications: Organic, Non-GMO, Gluten Free, Kosher Certified 
 
With an insatiable appetite for adventure, I recently found myself in India, where I stumbled upon a spicy little ingredient that I just couldn't get enough of - galangal. This pungent root with a flavor somewhere between ginger and black pepper has been a staple in Southeast Asian cuisine for centuries but is only starting to gain popularity in other parts of the world.
 
In my quest to learn more about this intriguing ingredient, I delved into the origins, history, and uses of galangal. I discovered that it was used in ancient Ayurvedic medicine to treat a variety of ailments, and was even believed to have aphrodisiac properties. Its unique flavor profile and medicinal benefits have made it a sought-after ingredient in many cuisines, including Thai, Indonesian, and Indian.
 
I couldn't wait to experiment with galangal in my cooking, and I created a Michelin star-worthy recipe that highlights its unique flavor. My Galangal and Coconut Shrimp Soup is a blend of fragrant spices, creamy coconut milk, and succulent shrimp, all simmered together with sliced galangal for a deliciously aromatic and comforting dish.