Galangal/Ginger/Turmeric

These three root-based plants are from the rhizome family. Galangal has a pronounced pine, medicinal citrus aroma with a tough skin that needs to removed with a knife. Predominately it is blended in curry pastes, but is also used to flavour soups like tom yum. Ginger is used in all Asian cooking and, like garlic, is a cornerstone ingredient. Fresh turmeric is blitzed into curry pastes, particularly the sour yellow.