Galangal, Prominent in Thai Soups
 Galangal is a ginger
and it grows from a rhizome, which is a stem that grows
at or below the soil level. The rhizome is somewhat cylindrical, shortly
branched, 2 to 4 cm in diameter, hard, fibrous, shiny light red or pale
yellow and fragrant (this being the main part used for flavoring). The
leaf scars on the rhizome give it a distinctly striped appearance.
Arising from this rhizome are vertical shoots which bear leaves in two
rows. These shoots may reach 3.5 meters but are usually shorter.
Numerous fragrant, yellowish white flowers
are borne at the tip of these shoots. After fertilization, the flowers
develop into a round to ellipsoid fruit, 1 to 1.5 cm in diameter,
turning orange red to dark red when ripe.
Galangal is most prominent in the tom kha
gai
soup (coconut milk and galangal-based soups). In a tom kha gai recipe, the
galangal gives a peppery taste and sour finish that interplays very well
with the creamy coconut milk. Galangal water can be made by mixing
pounded galangal with water and adding some salt. This can be used in a
dressing for salads to offset any strong-tasting meats used such as
liver.
Like many species which are cultivated, the
exact origins of galangal are not known, although the oldest records
mentioning its use come from Java and southern China. The plant is now
grown as a crop in Bangladesh, China, India, Southeast Asia and Surinam.
Uses of Galangal
The rhizome of galangal is the main part of
the plant that is used as a spice. Its scent is difficult to describe
but approximately resembles a mixture of pepper and common ginger,
although much more pleasant and invigorating. Besides this, the flowers
and young shoots may also be used as a spice or vegetable. The fruits
may be substituted for the fruits of the true cardamom since they are
similar in taste.
The rhizome has also been used for various
traditional medical treatments, such as cancers of the mouth and
stomach, colic, dysentery, indigestion, enlarged spleen, respiratory
diseases, skin diseases, systemic infections, cholera, as an
expectorant, as a tonic after childbirth, as a stimulant or aphrodisiac
and even in veterinary medicine.
The flavoring scent comes from the essential
oil extracted from the rhizome. This oil has been used to flavor
ice-cream, liqueurs, pastry and other foods. One can extract the oil
quite easily by grinding the rhizome and mixing the pulp with hot water.
This aqueous mixture can act as an insect repellent or insecticide for
garden plants.
Essential oil content is about 0.1% fresh
weight, and 0.2 to 1.5% dry weight of the rhizome. The essential oil is
reported to be mainly cineole. Other compounds isolated from the rhizome
have been shown to be antibacterial, antifungal, anti-protozoa and
anti-tumor in activity.
How to store galangal
Galangal is used fresh so the rhizomes
should be purchased from markets for use whenever needed. After
purchase, they may be stored in the refrigerator's vegetable crisper,
wrapped in paper to absorb excess moisture. This way, the rhizomes
should last about a week.
Happy Cooking,
Carol |
