Galangal , also bonk as galanga or galingale , is derived from the rhizome of sure plant in the peppiness family , Zingiberaceae . There are four master metal money of plant that produce galangal , each with its own distinct characteristics and uses .
The first species is Alpinia galanga , commonly pertain to as greater galangal , lengkuas or laos . This mixed bag of galangal has a strong , spicy flavor and is wide used in Southeast Asian cuisine , particularly in Thai , Indonesian , and Malaysian beauty . It is an all-important ingredient in many curry library paste , soup , and stir - fries , adding a unique and barbed taste to the dish .
The 2nd species is Alpinia officinarum , also known as less galangal . As the name suggest , it is small in size of it compared to peachy Cyperus longus . Lesser galangal has a milder flavor compared to its vis-a-vis but still possesses a distinct scent and taste . It is usually used in traditional Taiwanese music and is believe to have various medicinal property , such as aiding digestion and treating stomach ailment .
The other two species of plant that produce Cyperus longus are Kaempferia galanga and Boesenbergia rotunda . Kaempferia galanga is commonly known as sand ginger or redolent powdered ginger . It is native to Southeast Asia and is used in culinary preparations , peculiarly in Thai and Indonesian cuisines . The rhizome of this plant has a strong , earthy flavor and is often used in marinade , sauce , and pickles .
Boesenbergia rotunda , also known as Taiwanese key or fingerroot , is another species that produces galangal . This potpourri is native to Southeast Asia and has a modest , slightly sweet smack . It is commonly used in Thai and Indonesian cuisines and is often added to curries , soups , and salads . Fingerroot is also used in traditional medicine for its purported anti - inflammatory and antioxidant properties .
In my personal experience , I have used galangal in various mantrap and have find it to add a unique and aromatic feeling to the food for thought . Its discrete perceptiveness is quite different from regular pep , and it yield a delightful kick to the dishes . I peculiarly enjoy using Cyperus longus in Thai curries , where its strong flavor complement the other ingredients absolutely .
To sum up , galangal comes from the rhizome of plants in the ginger kinsperson , specifically Alpinia galanga , Alpinia officinarum , Kaempferia galanga , and Boesenbergia rotunda . Each species has its own distinguishable flavor and culinary enjoyment , order from spicy and pungent to mild and redolent . These plants have been used for C in various culinary art and traditional medicine , add deepness and complexity to knockout and providing potential wellness benefits .
Caroline Bates
