Galangal Petals
Description
Galangal Petals
Alpinia Galanga
Origin: Cambodia
Net volumes and weights: 50ml / 8g / 0.28oz
Galanga is a spice from the Zingiberaceae family. Like ginger, which it looks a lot like elsewhere, it grows in rhizomes that can be eaten fresh once peeled or dried to make infusions or flavor dishes and broths.
Galanga has been used since Antiquity, both in cooking and in medicine. The Egyptians burned it like incense during rites. Nowadays, Galanga is very popular in Asia, it is used almost daily and is used in the composition of many dishes, especially in Cambodian, Laotian, Indonesian and Thai cuisine for the production of soup such as the famous Tom Yam soup and the Tom Kha Gai soup (meaning "Galanga soup").
Galangal is also widely used as a medicinal spice in Asia. It stimulates the appetite and promotes digestion, intestinal transit and relieves respiratory problems. It is invigorating and relieves rheumatism and osteoarthritis. It is recommended for pregnant women in small doses to fight against nausea and dizziness.
The Galangal that we offer is in petals, which is surely the best compromise between the rhizome (inconvenient and not always available) and the powder (weaker aromatically and which goes flat faster).
If the Galanga looks like ginger, it is a little different aromatically. The first nose as in the mouth is "mustardy", tickled by a camphor and slightly peppery scent. We detect Ceylon cinnamon in touches as well as woody notes reminiscent of Mahogany which round off the impression of spiciness.
Usage tips :
Galanga can replace ginger if you find it too strong. You will have to let it infuse in your dishes so that it releases its flavors. It will subtly enhance your sauce bases, soups, broths and marinades. Indispensable in Asian cuisine but not only. It goes well with fish, poultry and most stewed vegetables. It works wonders with coconut milk or in soy or yogurt-based milk sauces as is often the case in India. Unless you prefer it plain in infusion or in a detox juice.