Welcome to the series from Carol Taylor, the wonderful A – Z of Food and I am looking forward to expanding my knowledge of wonderful ingredients across the food groups, spices and herbs over the year.

Hello and welcome to the A-Z Of the culinary alphabet which I am so pleased that you are enjoying…Let’s start with two ingredients which not only do I grow but use very frequently in fact almost daily I would say…

Ginger and Galangalare both used frequently in Thai cuisine. The difference visually is quite apparent Galangal has that lovely pinkish hue when it is freshly dug up.

Ginger is a soft brown colour a comparison could be the peacock and the peahen…in my mind…haha

Galangal or as it is also known Thai ginger is used in many dishes …it can only be sliced it does not grate well it is also used…