Product: Galangal, Whole
Latin Name: Alpinia officinarum syn. Languas officinarum.
Plant Family: Zingiberaceae
Other Names: Blue Ginger, Siamese Ginger, China Root, Galangale, Lesser Galangal, Galanga de la Chine, Galangawurzel, Galang, Sian Noih, Kentjoer, Galangal Camphre, Ban Ukon, Pro Hom, Gao Liang, Krachai, Khaa-Ling & Galanga Vrai.
Description: Galangal is an herbaceous perennial herb native to Southern China and southeast Asia; it grows to a height of 1.5-2 metres. The slender, linear, lanceolate leaves are dark glossy green in colour and smooth with a central midrib and approximately 30cm in length. The flowers form simple, terminal spikes of exotic looking white petals with red streaked markings. The plant is grown for its rhizomes which are highly aromatic and smell like a curious mix of pine and ginger with a pungent peppery flavour.
Interesting Fact: Dried whole galangal is very hard to process, if you soak it in a little boiling milk or water first it will soften the root allowing it to be ground into pastes and chopped. The liquid that the root has been soaked in can also be added to your final recipe for added flavour. Dried root is stronger than fresh so if a recipe calls for fresh root, use 1/3rd the amount of dried.
Ingredients: Dried and chopped root of Alpinia officinarum.
Galangal is used in Indonesian and Thai cuisine and compliments the flavours of chicken and fish; it can be blended with garlic, chilli, lemongrass, lime leaves or ginger to make spice pastes and is a key ingredient in the Thai dish Tom Yum soup. It can be added to stews, soups, sauces, marinades and curries. Whole pieces can be added to incense and pot pourri.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.