- Known As: Thai ginger, also known as galangal, is a rhizome similar in appearance to ginger but with a distinct flavor and aroma.
- Appearance: Thai ginger has a knobby and irregularly shaped rhizome with pale yellowish-brown skin. It has a fibrous and tough texture compared to regular ginger.
- Texture: The texture of Thai ginger is fibrous and firm, making it challenging to slice or grate compared to regular ginger. It requires peeling and slicing with a sharp knife.
- Flavor: Thai ginger has a unique flavor that is citrusy, earthy, and spicy, with floral and piney undertones. It is less pungent and spicy compared to regular ginger but imparts a distinct aromatic flavor to dishes.
- Culinary Uses: Thai ginger is a key ingredient in Southeast Asian cuisine, particularly Thai, Indonesian, Malaysian, and Vietnamese dishes. It is used in various curry pastes, soups, stews, and stir-fries to add depth of flavor and aroma. Thai ginger is also used in marinades, sauces, and condiments, and it pairs well with seafood, poultry, meat, and vegetables.
- Health Benefits: Thai ginger, like regular ginger, is known for its potential health benefits. It contains antioxidants and anti-inflammatory compounds that may help reduce inflammation, alleviate digestive issues, and boost immune function. Thai ginger is also believed to have antimicrobial properties and may aid in treating certain infections.
- Storage: Thai ginger should be stored in a cool, dry place, preferably in the refrigerator. It can also be frozen for longer-term storage. Peeled and sliced Thai ginger can be stored in an airtight container in the refrigerator for up to a week.
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