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galangal Galangal
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Yet another ginger of Southeast Asian origin, it has a pungent taste and should be used sparingly. Often used coupled with lemon grass in spice paste, soups and curries. If root is old and fibrous, do not add it to ground spice mix but just crush and use whole. Store well in the freezer. Also known as laos, lengkuas, kha or greater galangal. Young shoots are also eaten.
Ginger
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Widely used in Asia and especially important in the Chinese kitchen where it is often coupled with spring onion in stir fry dishes. The skin need not be peeled but all dried out bits should be removed. Older ginger is hotter and more fibrous than younger ones.

Photos : mature ginger, immature ginger, ginger shoots. preserved ginger.

Ginger Bud
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Phaeomeria speciosa
The unopened flower bud of Torch Ginger has a special aromatic smell that adds a special taste to curries and salads. Sometime several buds may be used to flavour a soup or curry. Known in Malay as Bunga Siantan, they come usually in pink or red.
Ginsend, American
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Panax quinquefolius
American Ginseng was introduced to China about 3 centuries ago and is mainly produced in the USA and Canada. American ginseng is a 'cooling' tonic herb usually used in teas and herbal soups.
Glutinous Rice
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It's white in color and an important ingredients in Southeast Asian snacks and desserts where sugar and coconut milk are often added. Also known as sticky rice or sweet rice, it is sticky cooked but not sweet. Glutinous rice flour is also an important dessert ingredient.
chiense boxthorn Gouqi
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Lycium chinense
Chinese boxthorn fruit is rich in carotene and is traditionally konwn for its effect on the eyes. The leaves are used mainly in soups.
Green Beans (mung bean)
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A popular snack and dessert ingredient where both whole and split beans are used. Used like a lentil in the indian kitchen, it's known as mung beans. Mung bean flour is also available and used for making desserts.
greencurrypaste Green curry paste
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A fresh spice paste without red chilli which makes a yellowish green curry.
Gum Arabic
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Acacia arabica
Sap that comes in crytalized form. It is tasteless and used mainly for thickening.

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