Galangal is a close cousin to ginger, also known as Laos root. Galangal Powder is highly aromatic and is especially important for making delicious red and green Thai curry paste, Rendang curry and Malaysian Laksa. Galangal is most commonly used in traditional Asian cuisines, such as Thai and Lao tom yum and tom kha gai soups, Vietnamese cuisine and throughout Indonesian cuisine. Polish vodka is also flavoured with galangal.
Culinary Notes :
- Use in Thai and Asian curries
- Use it in stir-fires, sauces, satay and vegetables
- Use in chicken, fish, duck, pork
- Use a pinch to prepare Thai chicken cononut soup: Tom Kha Gai
- Also, use in breads, cabbage, fruits and rice
- It goes well with fennel, lemon grass
- For recipes that ask for galangal root or ginger root, use half teaspoon of powder for one slice of root
Galangal contains various essential oils as eugenol, methyl cinnamate and galangol responsible for its many health benefits. It helps to treat nausea, indigestion and gastritis. It has antibacterial and analgesic properties.
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Other names or spelling: Java Root, Galanga, Laos Powder, Lengkuas, Alpinia galangal, Galengale, Galingale, Garingal Greater: Big Galangal, Galangal Major, Java Galangal, Kaempferia, Siamese Ginger Lesser: Aromatic Ginger, China Root, Chinese Ginger, Colic Root, East Indian Catarrh Root, East Indian Root, Gargaut, India Root, Siamese Ginger, Zingiberaceae