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ratio for galanga--powder vs fresh??

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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?

-josh

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