Inventory, 10 lbs : 32.50
This item was last sold on : 05/19/22
Galangal rhizomes widely vary in size and shape and have a cylindrical, branched appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones.
Galangal is available year-round.
Galangal, botanically classified as Alpinia officinarum, is the underground rhizome of a tropical shrub that belongs to the Zingiberaceae family. Also known as Siamese ginger and Thai ginger, there are two main species of Galangal known as Greater Galangal and Lesser Galangal, varying in size, shape, and taste, but both species are used to flavor culinary dishes. Galangal has been utilized for its medicinal properties in Asia for thousands of years and is predominately used today to flavor Southeast Asian cuisine. Galangal adds a warm, sweet, and pungent flavor to dishes, similar to ginger but stronger in flavor, and can be found in fresh, dried, and powdered form.
Galangal is high in fiber and is considered an aromatic stimulant that possesses tonic and antibacterial qualities which make it a useful ingredient in homeopathic remedies. The rhizome also contains essential oils, vitamin C, flavonoids, and has anti-inflammatory and anti-bacterial properties.
Galangal is primarily used in Southeast Asian cooking, lightly crushed or pounded as an aromatic to add an earthy and pungent flavor. The rhizome can be thinly sliced and added to stir-fries, boiled into curries, cooked into satay, mixed in applesauce, lightly tossed into salads, or used to flavor soups such as tom kha gai, a Thai coconut soup, or samlor kor ko, which is a Cambodian vegetable soup. It can also be used in stews, rice, and noodle dishes. Galangal is often mixed into seafood dishes as it has a flavor that can mask fishiness and is also commonly boiled into a tea. The rhizome can be found fresh or in dried and powdered form, and when ground, the flavor becomes milder but earthier. Galangal root pairs well with meats such as poultry and fish, shellfish, garlic, onions, tamarind, chiles, lemongrass, bell peppers, and green onions. The fresh rhizome will keep 1-2 weeks when stored in the refrigerator, and ground Galangal will keep up to one year when stored in a cool, dry, and dark place.
Galangal is most often associated with Asian cuisine, but the rhizome was once extremely popular in Europe during medieval times. Known as Galingale in Europe, the rhizome was favored by Hildegard von Bingen, a German historical figure who composed several works on health and believed Galangal reduces bad breath, lessen fevers, and improves weak hearts. Hildegard’s most popular Galangal recipe was a Galangal wine, which combined white wine with Galangal and simmered the mixture over heat to blend the flavors. After medieval times, Galangal fell out of favor in Europe and became replaced by ginger, but the rhizome is still sometimes used as a spice in eastern Europe.
Galangal is native to Asia, commonly found in the Eastern Himalayas, and has been growing wild since ancient times. The rhizome was then introduced to Europe in the 9th century and was also spread via trade routes to Southeast Asia. Today Galangal is cultivated throughout Asia and Southeast Asia including India, China, Thailand, Cambodia, Vietnam, Singapore, Malaysia, and Indonesia, and is also present in the South Pacific. The rhizome can be found fresh at local markets and specialty grocers, and in dried form through supermarkets and online retailers.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Galangal Root. One is easiest, three is harder.
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Tekka Centre 竹脚中心
Tekka CenterNear Singapore, Singapore
665 Buffalo Rd Little India 210665
About 90 days ago, 2/19/22
Sharer's comments : Fresh galangal
RayaNear London, England, United Kingdom
Stand 1, Stoney street borough market London
About 232 days ago, 9/30/21