Galanga

Galanga

  • +Description

    Galanga also known as ‘Siamese ginger’ or 'laos' is like ginger a member of the rhizome family. Galanga is native to Southern China and Thailand. Galanga are knobby underground stems that are known for their pungent and flavourful flesh. Though it resembles ginger, there is little similarity in taste. Galanga has a stronger taste with a peppery citrus flavour. The galanga is a combination of bitter, sour, and spicy flavours together. It is also tougher and woodier in texture than ginger. Galanga is widely used in Asia as a spice to flavour food.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
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    Galanga is available from Thailand.

  • +Main nutrients

    Vitamin A,Vitamin C, Sodium, Iron, Fiber.

Main varieties

  • Galanga

    Galanga

    The galanga is a combination of bitter, sour, and spicy flavours together. It is also tougher and woodier in texture than ginger.

    View Galanga

Preparation

Preparation

The skin of the galanga should be peeled. Then the root can be used as a whole although because of the strong taste and woody texture it is recommended to crush or chop the galanga finely before use.

Consumption

Galanga has a strong flavour and is therefore normally not eaten alone, but added to a dish. It is common to add galanga in a dessert, stew, soup, curry or tea. Galanga is frequently used in fish and shellfish recipes, because it reduces the fish smell in food.

When to eat

When ripe, the interior of the galanga should be pale yellow or white and firm with very little separation between skin and flesh. Galanga can be kept unwrapped in the refrigerator for a few weeks. Galanga can be kept for several months when the peeled root is placed in a jar of sherry and put in the refrigerator.

Did you know?

  • Galanga has many names, including; Siamese ginger, Laos, krachai, kencur and galingale.
  • Galanga is in some countries used as a body deodoriser and breath cleanser, as well as a tonic.
  • Galanga is believed to be an aphrodisiac.
  • Hildegard of Bingen, a writer of the 12th Century ones said: If there would be a herb or root to wake up the dead, then galanga would be the first choice.

 

 

 

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