Produce Briefs...
Calamondin Limes
The Calamondin lime, scientific name, X Citrofortunella mitis & Citrus microcarpa, is also known as the lime orange, Chinese orange or Calamondin orange.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Pinkglow™ Pineapple
Pinkglow™ pineapples are small to medium fruits with an oval to cylindrical shape.
Description/Taste
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.
Seasons/Availability
Galangal is available year-round.
Current Facts
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.
Nutritional Value
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.
Applications
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.
Ethnic/Cultural Info
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.
Geography/History
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Hoxton Manor LLC | San Diego CA | 760-586-9533 |
| Baja Cavi | Lomas de Valle Verde 22810 | 619-295-3172 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| Harvest Kitchen (Corp Lunch) | San Marcos CA | 619-709-0938 |
| Grass Skirt | San Diego CA | 858-412-5237 |
| Animae | San Diego CA | 619-925-7908 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Dija Mara 2021 | Oceanside CA | 760-231-5376 |
| Miguel Angel Mendoza | Maestros Ensenada, | 646-127-0277 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
Recipe Ideas
Recipes that include Galangal Root. One
is easiest, three is harder.Recently Shared
People have shared Galangal Root using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Tekka Centre 竹脚中心
Tekka Center
Near Singapore, Singapore665 Buffalo Rd Little India 210665 About 90 days ago, 2/19/22 Sharer's comments : Fresh galangal 
Borough Market
Near London, England, United KingdomAbout 232 days ago, 9/30/21 |
