ratio for galanga--powder vs fresh??
When I cook Indian (and some Thai) dishes, galanga is often called for. Of course, I use fresh, whenever I have it. But I also have the powder, which I keep for emergencies, cooking on the road, etc..
But I have no idea what, for example, 1 tsp of the powder equals in terms of fresh galanga. Anyone used the powder? And if so, what ratio gave you success?