Greater galangal (Alpinia galanga — lengkuas in Indonesian, laos in Javanese) — the second most important aromatic root in Indonesian cooking after turmeric. Where turmeric provides colour and earthy warmth, galangal provides a SHARP, piney, almost menthol-like note that cuts through the richness of coconut milk and tempers the sweetness of palm sugar.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 10