The Spice Shop

Galangal powder, 50g
Unit price: £2.65 (approx. €2.97)
Unit price (tin): £4.95 (approx. €5.54)
Shipping Weight: 50g

Mild gingery flavour with a sweet lemony sourness. Used in Thai cooking, the powder is quite a reasonable substitute to the fresh Galangal. See also our fresh produce section for fresh galangal.

Recipe: Pumpkin soup: fry 1 onion and 2 cloves garlic, chopped, in oil. Add 500g diced pumpkin, 1 tsp galangal powder, salt and pepper and fry for a minute. Add stock to cover and cook until pumpkin is soft. Blend the soup, add 1/2 tin coconut milk and re-heat. Garnish with fresh coriander.

This product is also available pre-packaged in a handy Spice Shop Tin, imprinted with the name of the spice, and with a recipe on the back.

Hungarian Goulasch mix

Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.

Curry Basic mix

Dry roast the spices in a frying pan, cool and grind. Fry onion, ginger and garlig in a little oil. Add the spices, 1 tsp/person, and fry a couple of minutes. Add meat or vegetables and stock. Bring to the boil, lower heat and cook until the meat or veg are tender. Check seasoning - you may want to add salt. Serve with rice.

Green Peppercorns

For a steak sauce: after frying your steak, add a good lump of butter to the pan. When melted, add a couple of teaspoons of green peppercorns and a chopped clove of garlic. Fry gently, then add 1 tbsp of good brandy, 2 tsp wholegrain mustard and 100 ml single cream. Let the sauce bubble up, then pour it over the steak.

Roasted Curry hot

Brown onions in oil or ghee, add coarsely chopped ginger, meat, and spice mix (1 teaspoon per person), roll around, cover with stock and cook until meat is done. Finish by stirring in organic coconut milk or plain yogurt.