Laos

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Laos, also known as galgant or Siam ginger, hails probably originally from South China. Today it is cultivated mainly in Indochina, Thailand, Malaysia and Indonesia.

Description:

Laos is a cylindrical, yellow white to reddish brown root, sometimes bulbous, and with many reddish side shoots. The taste is pungent, slightly lemony and reminds a bit of a peppery ginger.

Marketing :

The spice is available all year, and may be stored for several weeks when kept chilled.

Use:

For a raw use, laos is too hot. Hence, it is usually cooked, preferably in rice and poultry dishes. The young lateral shoots are added to Asian meat dishes or "curries".