The flavour of the week is galangal.
Galangal is a spice is popular in Asian cooking and surprisingly was well-known
in European medieval cooking. It is also known as Siamese ginger or laos, since
the plant is indigenous to Southeast Asia, and its rhizome (root) resembles
ginger in appearance and in taste.
Different galangal specimens vary in
their hotness and flavor. The spice is said to have a flowery taste, while
others describe it as tasting like ginger with cardamom. However, some feel the
taste of galangal is more like peppery cinnamon, while lesser galangal has a
stronger, hotter, and more medicinal taste. The lesser galangal is sometimes
confused with greater galangal. It comes from China, where it is used as a
medicinal herb, but is grown in Indonesia and is regarded as a spice flavor for
use in food.
Consuming galangal regularly can aid
the digestion process, and reduce constipation and vomiting. It has been found
effective as a remedy for ulcers and inflammation of the stomach. Galangal has
been known to improve blood circulation, especially in the hands and feet,
thereby improving oxygen supply and nutrient supply to these parts. It can also
aid respiratory problems like congestion and helps regulate breathing rate. The
galangal herb is used extensively throughout the East as a snuff for nasal
infections. A mixture of galangal and lime juice is used as a tonic for cough
and cold. Additionally, galangal powder is used against bad breath as a mouth
freshener.Galangal and other gingery spices are used in Asia and in the Middle East in cooking, perfumes, snuffs, and aphrodisiacs. The galangal spices have been used as flavors for condiments, including vinegar, beers, and wines in Russia, and they are used in Germany and elsewhere in teas. Try galangal in any cocktail where you would normally use ginger.
