A rare and fragrant rhizome sourced from Bali. Fresh taste and citrus aroma.
Used like ginger, banglé is distinguished by its bright yellow color. Its unique aroma recalls ginger, turmeric, kentjur and galangal with accents of bergamot and grapefruit.
In Balinese meat and duck dishes, banglé is commonly used in complex and rich spice pastes. Banglé is known for its fresh taste, which makes it suitable in pork and game dishes. It can also be used like ginger in seafood recipes – a pinch of banglé gives lobster and cream or crab salad a welcome zest.