FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home      Food Articles      Food Trivia      Today in Food History      Recipes      Cooking Tips      Videos      Food Quotes      Who's Who      Food Trivia Quizzes      Crosswords      Food Poems      Cookbooks      Food Posters      Recipe Contests      Culinary Schools      Gourmet Tours      Food Festivals & Shows

 You are here > Home > Food Articles

HERBS & SPICES >  Galangal

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

Culinary Posters and Food Art

GALANGAL

 

The rhizome (root) of galangal resembles ginger in taste and appearance. It is predominantly found in Asian markets and sold fresh, frozen, dried, or powdered. Galangal is also well known in European medieval cooking. Only a pinch of dried and powdered versions are typically needed.

Galangal is frequently used in fish and shellfish recipes in combination with garlic, ginger, chilli, and lemon.


GalangalGreater Galangal:
Orange-brown skin with pale yellow or white interior. Greater galangal can be found in sliced form or powder. Used as a flavoring throughout Indonesia, Malaysia, and parts of India.
Flavor: Not as pungent as lesser galangal.

Lesser Galangal:
This rhizome has a red-brown interior and fibrous texture. It can be founded as slices or powder. Lesser galangal comes from China where it is used as a medicinal herb, but it is now grown in Indonesia and regarded as a spice.
Flavor: Aromatic and pungent, peppery and ginger-like. Stronger, more medicinal taste than greater galangal.

Kaempferia Galangal:
Often identified as greater galangal. Red skin and white interior. Used as a flavoring in South East Asia.
Flavor: Medium in strength.

Different galangal varieties vary in their hotness and flavor. Flavor ranges from flowery to ginger-like to peppery cinnamon.

In addition to being used as a spice in cooking, galangal has been used in Asia and the Middle East in perfumes, snuffs, aphrodisiacs, and as flavors for condiments (including vinegar and beer), in teas in Germany and wines in Russia. Like ginger, galangal has been used for medicinal purposes to treat nausea, flatulence, and dyspepsia.

EAT 5 TO 9 A DAYSelection and Storage
When ripe, galangal should be ivory white and firm with very little separation between skin and flesh. Never buy galangal that is wrinkled or shriveled. Store refrigerated uncut and unwrapped for up to 3 weeks or, peel the root and place it in a jar of sherry and store it refrigerated for several months. Galangal can be frozen if tightly wrapped in foil.

Preparation

Galangal can be sliced and used to flavor soups and stews (remove before serving). It can also be mixed with lemon grass, chilies, shallots and garlic into a paste that can be used to flavor rice dishes. Galangal can also be mixed into a curry paste for similar purposes.

TOP 

RELATED ARTICLES

HERBS & SPICES       A Hot Little Farm in New Jersey       Allspice Field Report       Amchur or Amchoor       Anise Field Report       Antioxidant Rich Spices       Back to the Grind       Basil, Egyptian Basil       Basil       Basil: Saint or Sinner?       Black Pepper Report: Indonesia       Capers       Cardamom       Cardamom Report, India       Chinese 5 Spice Powder: High 5       Cilantro       Cinnamon Trail       Cinnamon 2       Clove Field Report       Cumin Field Report       Fennel, Food Facts       Fennel, Buying & Using       Fennel: The Spice of Angels       Fenugreek       File (File Gumbo)       Galangal       Ginger       Ginger Field Report, India       Herbal Essentials       Horseradish       MSG 'Truthiness'       Mustard: Cutting the Mustard       Nutmeg       Oregano Field Report       Paprika       Parsley: The Devil's Seeds       Pepper, Nothing to Sneeze At       Red Pepper Field Report       Rosemary       Rosemary: Remember Rosemary       Saffron       Saffron Field Report, Spain       Sage Field Report: Albania       Sage: The  Savior       Salt of the Earth Part 1       Salt of the Earth Part 2       Sassafras       Sassafras 2       Seed Spices       Sesame: Open Sesame       Spice Up Your Life       Tarragon, The Dragon Herb       Thyme, In the Nick of Thyme       Turmeric       Turmeric and Dill Pickles       Unjha Seed Field Report       Vanilla       Vanilla Field Report, Madagascar

 

   Home        About Us & Contact Us        Cooking Contests        Free Magazines        Food Links  
Copyright notice

 

 

 

Popular Pages

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals