Galangal (pronunciation/'? al (?) al/, AS /, ) is the common name for some tropical rhizomatous spices.
Video Galangal
Differentiation
The galanga , or its variant galanga , may refer to the general use of aromatic rhizomes from one of the four plant species in the Zingiberaceae family (ginger), namely:
- Alpinia galanga , or large galanga
- Alpinia officinarum , or lower gratuitous
- Boesenbergia rotunda , also called China ginger or sweet rings Kaempferia galanga , also called kencur ,
Maps Galangal
Using
A variety of galangal rhizomes are used in traditional Asian cuisine, such as tom yum soup and tom kha gai Thai and Lao, Vietnamese Hu? cuisine (trÃÆ' Â ©) and all Indonesian dishes, as in soup). Poland? O ?? dkowa Gorzka vodka seasoned with galangal. While all varieties of galangal are closely related to common ginger, and all show some resemblance to the taste of hot, spicy ginger, each unique in itself, and galangal is not usually considered a synonym with ginger or one another in traditional Asian dishes.
In ethnobotany, each of the various galangal is associated with certain medical virtues.
In trade, galangal is generally available in the Asian market as a whole fresh rhizome, or in dried form and sliced, or powdered.
References
External links
- The Spice Encyclopedia
Source of the article : Wikipedia
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