Sasinee Dried Galangal Sliced - All Natural Non-Irradiated ,use in for Tom Yum, Tom Kha, Asian food.

Necessary component in tum yum soup. I like the fact it's not overly thick , which allows the favor to release and blend faster. Will definitely buy again

This stuff really works this is my second bag, Didn’t by it for cooking purposes but for burning to cleanse my atmosphere I highly recommend it‼️

I can never get fresh galangal and this is an amazing replacement

Delicious, quality & fast shipment

It never occurred to me to find DRIED Galangal (a ginger like root) for my Thai cooking needs. Usually for lack of galangal the next item to grab is ginger, either imparts a bit of spicy heat. But if you can get Galangal, please do so. I really love this in dry form. I always have some waste with fresh (despite putting ginger in freezer). I am totally sold on buying this forever more if it means I can just used a slice or two (or more) whenever I want to. YUM YUM!Nice big thin slices in a pressure zip bag.If you're looking to buy this, then you know what to do with it and how versatile it is. If you have a liquid based preparation, then this can just be tossed in. If it is a more dry preparation, then soften it up with a little hot water or broth. Add it to whatever you want. My picks are for use in simple broths, or any type of curry. Eat it if you grate it or slice it thin, use it for flavoring and toss it if you are adding it in for just flavor and/or visual use. I've tried to gnaw through big slices and it just doesn't work out, lol. But tiny slices (or grated) is fine. Once again, just like typical ginger.I feel like a fancy cook with this.Even writing this review has worked up an appetite.

I live in a relative food-ingredient desert, so the only way I’ve ever been able to find galangal was as a small jar of powder at what passes for an Asian market in my town. That’s a shame, because you can’t really substitute more-readily-available ginger for fresh galangal in the Thai, Indonesian or other Southeast Asian recipes that call for it—while they are botanically related, the flavors and characteristics of ginger and galangal are completely different. I will, however, admit to committing that faux pas a time or two when I was desperate.Sasinee Dried Sliced Galangal to the rescue!It’s great stuff. To use, just soak the number of slices you need in hot water for 15 or 20 minutes or so, and they’re ready to chop up finely for a spicy addition to any dish. If you’re making Tom Kha Gai or other Asian soups, you don’t even have to pre-soak the slices; just toss them into the soup and they’ll soften up in situ while adding their unique, indescribable flavor. Take the slices out before serving, though, because they’re tough, fibrous and not pleasant to eat whole.The only thing missing from this package is any information whatsoever on where the galangal slices came from. I thought that was required information for all products sold in the U.S., but there’s nothing at all on the bag about origin. Maybe it’s buried in the bar code, but it sure isn’t human-readable.So, with that sole minor blip, I’m really pleased with these galangal slices. They’re gonna take my Southeast Asian cooking to a whole ‘nuther—and authentic—level.Happy cooking!

I love to make tom kha soup and various curries. Galangal is a key flavor in these dishes. I have tried substituting ginger but it is just not the same. It is nearly impossible to find galangal locally, so ordering dried online is the way to go. This dried galangal root has a very potent flavor. It works exactly as it should. It adds beautiful flavor to my curies and soups and it keeps for a long time in the cupboard without losing much potency. This is definitely a must have if you like to cook Thai food. If a dish doesn't have much liquid in it you may want to re-hydrate the galangal in some hot water before cooking with it. But is soup or curry it is good to go as is. For those of you new to using dried root chunks, it is similar to a bay leaf, take them out of the soup or curry when it is done cooking. Don't try to eat the chunks of cooked dried galangal root.

I love Thai food, but sadly I live in a small town about an hour from a decent Thai restaurant. I was thrilled to try this dried galangal and see if it would make my Thai curries and soups taste more authentic. It has not disappointed in the least. This imparts a subtle flavor that rounds out the different notes and truly makes my food taste more like what I am accustomed to having in a restaurant. It is a little like a cross between ginger and lemongrass. This is not meant to be eaten in the dish and should be removed before serving, just like a cardamon pod or a bay leaf. The container it arrives in is perfect for storage and the amount you receive is likely to last most people a long time. There's nothing not to like and appreciate about this purchase. I would recommend!

I used it multiple times in my Thai curry and the curry was very aromatic and tasty.. love it and when my stash is over I will definitely buy more

It's good, glad I bought this.

i love it

Awesome product

This is fragrant but very tough. Even after a long soak in boiling water, it is unchoppable and cannot be pounded into a paste with a mortar and pestle.