Greater Galangale (Alpinia galanga [L.] Willd.)
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Used plant part
The ginger-like rootstock (rhizome). It is built up from cylindrical subunits (circular cross-section), whose pale-reddish surface is characteristically cross-striped by reddish-brown, small rings. The interior has about the same colour as the skin and is hard and woody in texture.
Plant family
Zingiberaceae (ginger family).
Sensoric quality
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Fresh galanga rhizome |
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Fresh galanga rhizome |
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Warm, sweet, spicy. Fresh galanga has a distinct fragrance that reminds me to fir or pine needles; dried galanga is more spicy and sweet-aromatic, almost like cinnamon.
Main constituents
The rhizome contains up to 1.5% essential oil (1,8 cineol, alpha-pinene, eugenol, camphor, methyl cinnamate and sesquiterpenes).
In dried galanga, the essential oil has quantitatively different composition than in fresh one. Whereas alpha-pinene, 1,8-cineol, alpha-bergamotene, trans-beta-farnesene and beta-bisabolene seem to contribute to the taste of fresh galanga equally, the dried rhizome shows lesser variety in aroma components (cineol and farnesene, mostly). (Phytochemistry, 24, 93, 1985)
The resin causing the pungent taste (formerly called galangol or alpinol) consists of several diarylheptanoids and phenylalkanones (the latter are also found in ginger and grains of paradise). Furthermore, the rhizome is high in starch.
Origin
South East Asia, probably southern China; it is now cultivated in Indochina, Thailand, Malaysia and Indonesia.
Etymology:
Galanga
and similar forms derive from the Arabic names
khulendjan or
khalangian, which themselves are probably a
distortion of Chinese liang-kiang
"mild ginger". The genus name Alpinia is in memory of an Italian
Botanist (Prospero Alpina, 1533-1617), and the alternative name Languas
is based on the Malay name lengkuas,
which in turn may relate to the former mentioned Chinese term.
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Galanga (plant) |
Greater galangale, mostly referred to simply as galangale, is a very popular spice in whole South East Asia and especially typical for the cuisine of Thailand. It is also known and used in Malaysia, Indonesia, Cambodia, Vietnam and Southern China. Chinese five spice powder is sometimes enhanced with galangale (see star anis). In Western countries, however, galanga is not well known, at least in our days; it has, however, been a valued spice in the early Middle-ages.
Galangale may be used fresh or dried. The pure and
refreshing aroma of the fresh spice will change to a more medical and sweet
taste by drying; most Thai cooks will, therefore, prefer the fresh rhizome
whenever available. It appears frequently in Thai soups, stir-fries or
curries (see
coconut for a discussion on Thai curry pastes), cut in thin
slices for soups or grated for curries. Like
ginger, its aroma merges well with
garlic. Indonesians, on the other hand, frequently use slices or powder
of the fresh or dried rhizome, e.g., for nasi goreng (fried rice with
vegetables and meat).
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Galanga flower |
Another well-known Indonesian dishes which makes use of dried galanga is rendang, a spicy beef (or buffalo) stew originally stemming from the minangkabau people in Western Sumatra. Cubed beef is cooked for at least one hour in thick coconut milk together with dried chiles, garlic and dried turmeric, ginger, Indonesian bay-leaves and galangale; some recipes additionally prescribe Indonesian cinnamon, black pepper or even fennel. The rather spicy cooking style of the minangkabau people, named nasi Padang "Padang-food" after their capital, is popular all over today's Indonesia.
Galangale is sometimes confused with other spices of the ginger family; see lesser galangale for details. Its taste and appearance are, however, characteristic; it cannot be substituted by any