RHIZOMES & MUSTARDS

Galangal

Galangal is a part of the Rhizome Ginger family (Zingiberaceae). Rhizomes grow roots underground creaping to create new plants, as does Tumeric.

Whilst Galangal and Ginger appear similar the flavours are very distinct. Galangal is used in Chinese and Thai cooking giving a sharp citrusy, piney flavour to dishes. 

Tumeric

Also part of the Ginger family, Tumeric is used in food preparation and medicines. Tumeric contains ""curcumin"" (3% by weight).

In cooking Tumeric adds a warm bitter flavour and yellow colouring to curries, butters, mustard condiments and cheeses.

Curcumin provides anti-oxidant and anti-inflamatory properties. Curcumin is taken as a supplement for a wide range of medicinal applications.

Mustard

Mustard produces seeds - yellow/white, brown or black. Its pungent flavour is frequently used in savoury cooking or dressings - mayonnaise, pickles, chutney or salad dressings.

High in omega 3 and omega 6 fatty acids aiding blood pressure.

Horseradish

Part of the Brassicaceae, or Mustard family Horseradish is used predminantly is cooking though it has medicinal properties aiding the immune sytem, digestion and blood pressure.

A perennial root plant, high in vitamin C, a strong flavour - hot, spicy and peppery.

Largely used in cooking as a condiment and an additive to wasabi in Japanese cusine.