2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Galangal (lat. Alpinia galanga) - a perennial plant belonging to the Ginger family, popularly referred to as Siamese ginger.
History
Galangal is a plant with which even the ancient Romans and Greeks were very familiar. The main suppliers of this wonderful spice in those days were wealthy Arab merchants. And some time later, this plant gradually penetrated into the territory of Europe - during the Middle Ages, it was actively used to strengthen the body and to heal from a number of ailments. And only then it turned into a favorite seasoning.
Galangal was known on the territory of Russia in the seventeenth and eighteenth centuries - many people knew very well that this plant is not only an excellent additive to various tinctures and drinks, but also an excellent flavoring agent. By the way, it was once affectionately called the "Russian root" - such a flattering name was due to the fact that the transportation of Galangal from Asia invariably took place through the Russian State.
In addition, galangal has long enjoyed the fame of a valuable "love remedy" (the so-called aphrodisiac) and was widely used to give fresh breath. And since ancient times, he played the role of a very effective medicine for seasickness.
Description
Galangal is a rather cute perennial, capable of reaching one and a half meters in height (and sometimes even more) and on which segments and nodes are quite clearly visible. This wonderful plant blooms with magnificent dark pink or delicate white flowers. From above, galangal is covered with a thin light brown or pale pink skin, and its flesh is painted in pleasant creamy-whitish tones.
The closest relative of galangal is ginger: they are similar not only in appearance, but also have a very similar taste, although galangal, unlike ginger, boasts an unobtrusive citrus hue and a more pungent aftertaste.
Since time immemorial, two varieties of galangal have been used as a spice - large galanga and smaller galanga. Galanga large is a plant native to Southeast Asia, endowed fresh with a wonderful aroma of pine needles, and dried with a bright cinnamon aroma. And the smaller galanga, originating from Indonesia, has a spicier taste.
Application
Galangal is actively used in cooking - it is a great spice (most often you can find it in Chinese and Japanese dishes), ideally in harmony with beans, rice, as well as meat or fish dishes and all kinds of vegetable snacks. In addition, this plant is often added to various confectionery products and baked goods (it can even be found in honey cakes and in wonderful oriental sweets). And also the root of galangal is one of the most important components of the famous exotic soup called "tom-yam". And the famous Chinese fried duck is also prepared not without his participation.
This culture has proven itself well in winemaking as well - galangal invariably gives any drink a unique and very delicate aroma. Even kvass or cider are prepared with its addition.
Galangal found application in folk medicine - excellent vinegar is obtained from it, as well as a medicinal infusion that improves digestion. It is endowed with the ability to strengthen the stomach, stimulate digestion, awaken appetite and even relieve colic. And galangal is also excellent for jaundice, paralysis, as well as heart and headaches. In Chinese medicine, however, he gained fame as an excellent means of strengthening the immune system.
