Freeze-dried Thai Galangal ข่า (Alpinia galanga)
This is a crucial ingredient in Thai cuisine and is an important flavouring agent in dishes such as Tom Yum Soup, Tom Kha Gai, Khanom Jeen, and a variety of Thai curries, among others. Galangal is a member of the ginger family (Zingiberaceae), and is a tuberous rhizome commonly used in Southeast Asian cuisine, especially in Indonesia, Thailand and Malaysia. Known for a distinct flavour and aroma, it provides a gentle sharpness in flavour, with a hint of ginger & fresh-cut cedar.
Blue Nun’s freeze-drying process locks-in colour, flavour and nutrients, making it far superior to the conventional drying process. Freeze drying also adds convenience by extending shelf life, allowing our galangal to be stored at room temperature, for extended periods. We freeze-dry only whole, mature, galangal.
Freeze Dried Thai Galangal
100% Thai Galangal (Alpinia galanga).
Blue Nun freeze-dried galangal has a shelf life of 1 - 3 years, depending on storage conditions.
Remember to always:
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store in a cool, dark, and dry place
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use an airtight container (glass jars or vacuum-sealed bags are best)
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Avoid exposure to humidity, heat, light & moisture
Properly stored freeze dried herbs typically last:
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unopened: 2 - 3 years of peak quality
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after opening: 1- 2 years (if kept sealed tightly and stored properly)
Signs that freeze dried herbs might be past their prime include:
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faded colour
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weak, or no aroma
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less flavor when used in dishes
*Freeze-dried herbs like basil will not ‘spoil’ like fresh food. While they are more shelf-stable than air or sun-dried herbs, they still lose flavor over time. Once their aroma becomes weak, or non-existent, it’s time to replace it.
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