GALANGAL, formerly written "galingale," and sometimes "garingal," rhizoma galangae (Arab. Kholinjan; 1 Ger. Galgantwurzel; Fr. Racine de Galanga), a drug, now obsolete, with an aromatic taste like that of mingled ginger and pepper.
Galangal
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Galangal is a member of the ginger family, widely used in south-east Asian cuisine, particularly Thai cookery, being an important component in Thai curry pastes.
Galangal
Galangal is a rhizome (root) spice which is very similar to ginger, but with a sharper taste and citrus hints of lemon grass or even soapiness.
Galanga Root
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Lesser Galangal (kencur): Used as a flavouring in Indochina and Indonesia but not in Chinese cooking. The 8 x 2cm (3 x 3/4in) rhizome has a red-brown interior. The texture is fibrous. Available as slices or powder.
Galanga root is the edible root of the galanga plant. The root is widely used as seasoning in Asian and Middle Eastern cuisine, although it is probably most intimately associated with Thai food.
Galangale may be used fresh or dried, which makes a great difference in flavour.
Galanga - A root spice related to ginger, which has a musky flavor reminiscent of saffron. It is found dried whole or in slices, and also in powder.
Galangal
Galangal root is similar in appearance to its close relative ginger, but it is a pinkish color and has a distinct peppery flavor. Use fresh galangal if possible.
Galangal is a rhizome that is related to and resembles ginger, but has a mildly mustardlike, slightly medicinal taste; ginger is not an acceptable substitute. It is sold both whole fresh and as dried slices; halve the quantity when using dried.
Galanga
Galangal, also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Thai cuisine (e.g., tom kha gai) but also common in recipes from medieval Europe.
Galanga
Used in Thai cooking, galanga is a rhizome similar to ginger in many ways. Tom ka gai (chicken in coconut milk soup) uses galanga,
chicken, green chiles, lemon grass and lime juice as well as coconut milk.
Galangal...
is a root and member of the ginger family. The hot, peppery taste is recognisable in curry, soups and stocks. Ginger is used peeled and grated, or thinly sliced, in marinades, biscuits, and numerous Chinese and Indian dishes.
Galangal root (hea-uh kah): Galangal or galanga root is similar to ginger root, but more delicate in flavor and texture. Preferably fresh, but also available dried in slices or ground, it adds a unique fresh flavor to soups and curries.
Galangal
A flavoursome root used extensively in Asian cooking and also known as blue ginger. Generally, it can be substituted with ginger and is available from Asian and major supermarkets. For more information about galangal, see our article.
Galangal, Galingale Root:
A southeast Asian rhizome with reddish skin, orange or white flesh and a peppery, gingerlike flavor; used particularly in Thai and Indonesian cuisines, often as a substitute for ginger.
Galangal: ...
lesser galangal = lesser galangale = kencur root = kentjur root = zedoary Notes: This Indonesian rhizome looks a bit like ginger, only it's smaller and darker. It's hard to find in the U.S., but your best bet is to look in Asian markets.
Galangal. It is a rhizome belonging to the same family as ginger. Its flavor, however is much different from ginger. it is not as sharp in taste, and has an aroma reminiscent of camphor.
Galanga.com (More South-east Asian recipes)
Saigoncooking.com (Vietnamese recipes)
Thaitable.com (Thai recipes and information)
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More complex curries include garlic, galangal, coriander, lemon grass, kaffir lime peel, and pepper. The popular Thai coconut soups are Tom Kha Kai, Tom Yam Kung, and Kaeng Khiao Wan Kai.
Galangal: aromatic vegetable in the ginger family
Geow: won ton
Goong: shrimp
Grapao: sweet basil leaf
Gratiam: garlic
Guay Tiew: fried flat rice noodles
Gwaytio: wide, flat noodles
Hoi Oab: steamed mussels ...
Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables.
5 slices ginger (galangal thick)
3 chili peppers (hot green chili peppers halved and seeds removed)
1 bunch coriander (stems and roots finely chopped leaves reserved) ...
Translates to top of the shop: peppercorns, cardamom, mace, galangal, nutmeg, allspice, cinnamon, ash berries, cloves, ginger, turmeric, nigella, lavender, rosebuds, orrisroot, cassia, fennel seeds
Sansho
Seven Spice Mixture
(Japanese) ...
Ingredients: coriander leaves, galangal...
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Prep Time:10 mins ...
Soto Ayam (Indonesian): Chicken meat boiled in salt until tender with Indian bay leaves and galangal in water. Served with, vermicelli, egg, roasted peanut, and cassava chips.
spices and is used in couscous, rice, meat and vegetable dishes; like garam masala, the mixture of spices in ras el hanout depends on the maker and the spices available, but may include cardamom, cayenne, aniseed, nutmeg, mace, ginger, galangal or ...
 See also: Ginger, Cooking, Lemon, Vegetable, Paste
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