WHAT IS IT?
Galangal (Ga•LAN•gull) is in the same family of rhizomes as ginger root, but, like turmeric, another rhizome, that’s about where the comparison ends.
Part of the “trinity” of Balinese cooking, along with ginger, and turmeric, it also is a role player in Javanese, Indonesian, Thai, Indian, and other national cuisines.
This is an organic, non-GMO spice from FreshJax, a family-owned spice company.
Galangal has a dried-mustard-like quality, with notes of citrus, and piney flavors. It is definitely more of a role player, blended with ginger, turmeric, or other spices to add that warm pungent richness.
Fresh, it is far more aromatic, and it peels and chops like ginger.
Dried, as it is here, is a lot tougher. It comes sliced, whole, or powdered (here).
The powdered is most ideal for recipes as a seasoning, or a quick addition to curries, stews, etc.
Galangal is native to Java, and widely used from Indonesia to Malaysia as a food flavoring and spice. It’s also grown in China, India and most of South East Asia. Polish Żołądkowa Gorzka vodka uses galangal as one of its flavorants.
- Thai Tom Yum soup;
- Galangal Fried Chicken (Ayem Goreng Laos);
- Many curries;
- Beef Rendang.
A FEW IMPROVISATIONAL RIFFS:
- Galangal/lemongrass roasted potatoes;
- Balinese-inspired “Trinity” noodles with galangal, ginger, and turmeric under a spicy soy/miso seabass;
- Roast chicken with garlic, galangal, onion powder, and salt;
- Galangal rye bread.
Galangal is an important herb throughout much of the world. It was first harvested in Java, then in China, going back over 1500 years. In the Middle Ages, it was one of the prized spices that made its way into Europe. One historic use involved a process of spitting the juice from the chewed root onto the floor of a courtroom before the judge enters, a good omen to guarantee a winning case.
- Thai ginger
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