Detailed Product Description

Description: This is the type of ginger Thai cooks use most. The flavor is both more lemony and more peppery than that of common ginger, and it has a richer aroma. The skin is pale yellow, with pink-tinged knobs; the interior is cream-color. Kha is never eaten alone; it is used as a flavoring component. We float large slices into soups or chop and pound pieces into curry pastes. Medicinally, galangal is classed as a digestive stimulant and "Thais mix the grated root with limejuice" to treat stomach-ache. Thais also believe that galangal can help respiratory ailments.