Galangal Root

Galangal root is a rhizome closely related to ginger, originating from Indonesia but widely used in Southeast Asian cuisines, particularly Thai and Indonesian cooking. It offers a sharp, citrusy flavor with hints of pine and pepper, distinct from the sweeter taste of ginger. The texture is fibrous and somewhat tough, requiring peeling and slicing before use. In cooking, galangal is often used fresh or ground, and it infuses dishes with its unique aroma and taste, though it is typically removed before serving. Galangal is a key component in curry pastes and soups, where it adds depth and complexity without overwhelming other flavors.

Notes

When selecting galangal root, look for firm rhizomes with smooth skin and avoid any that are wrinkled or soft. Store fresh galangal in the refrigerator for up to two weeks, or freeze for longer storage. To prepare, peel the skin with a spoon or knife and slice or mince as needed. Note that galangal is part of the ginger family and may cause allergic reactions in individuals sensitive to ginger. Handling it fresh can sometimes be challenging due to its fibrous texture.

Uses

Thai curry pastes
Tom yum soup
Indonesian rendang
Pickled galangal slices
Stir-fries with coconut milk
Infused teas or broths

Replacements

Fresh ginger (for milder flavor)
Ground galangal (for convenience)
A mix of ginger and cardamom
Turmeric (for color and mild flavor)
Black peppercorns (for heat)

Fresh Pineapple Sage

Fresh Pineapple Sage boasts a unique flavor profile that marries the bright tang of pineapple with the earthy, peppery notes of traditional sage. Its aromatic leaves release a tropical fragrance that hints at citrus and mint, making it an intriguing addition to both savory and sweet dishes. Originating from Mexico and parts of Central America, this herb thrives in warm climates and is treasured for its ornamental beauty and culinary versatility. Its tender, velvety leaves add a distinctive zest to dishes, elevating them with a touch of exotic flair.

Freekeh

Freekeh is an ancient grain made from young green durum wheat that has been roasted and rubbed to remove the chaff. Originating in the Middle East, particularly in countries like Egypt, Syria, and Lebanon, it has been consumed for centuries. Freekeh has a distinctive smoky, nutty flavor with a slight tanginess and offers a firm, chewy texture that holds up well in dishes. In cooking, it behaves similarly to other whole grains, absorbing flavors from broths and spices while maintaining its integrity. Its high protein and fiber content make it a nutritious choice for a variety of dishes.

Recipes to try

Sweet Potato Bacon and Egg Breakfast Hash

Golden, crispy sweet potatoes mingled with smoky bacon and topped with a perfectly runny egg—breakfast just got exciting.

Veggie Loaded Breakfast Burrito Wraps

Start your day with a burst of color and flavor with these hearty, veggie-packed breakfast burritos.