Galang root (or galangal) is the most famous spice in Thai and Laotian cuisines. Its aroma is reminiscent of ginger (it is believed that the name “galangal” is one of the versions of the Chinese word liang-kiang, translated as “wild ginger”) with light citrus notes. Galangal can be found in fresh and dried form. It's fair to say that these are two completely different spices. The fresh root smells of resin and eucalyptus, while the dried root has a sweeter, spicy aroma reminiscent of cinnamon. The homeland of galang, a tropical plant of the Ginger family, is Thailand. In Asian countries, not only the rhizomes of this aromatic plant are used for food, but also the flowers and buds. Name: Galanga Botanical name: Alpinia galanga Family: Zingiberaceae Weight: box 5 kg Presentation: in a bag of 200 g Country of origin: Thailand, Vietnam Packing: polypropylene box Shelf life: 15-20 days subject to temperature conditions Storage conditions: Store in the refrigerator at a temperature from +5 to +10 C or in the freezer.