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section of fresh ginger, but, while this particular rhizome is a member of the ginger family. it is, in fact, an indonesian native known most commonly as 'galanga'. few north americans are likely to be very familiar with it (it doesn't appear in most grocery stores, generally), but anybody who has eaten
in a thai restaurant will probably recognize the unique taste, as it is common addition to many curry pastes and soups. it is, of course, widely used in indonesian cuisine (where it is known as 'lengkuas'), as well as in malaysia and vietnam. other names for the spice are 'blue ginger', 'galangal' and...
http://www.hxcorp.com.vn/news/513-the-difference-between-ginger-and-galanga.html