Inventory, 10 lbs : 4.77
This item was last sold on : 06/21/17
Galangal's rhizomes are pale sand-colored with earth-tone rings on its semi-rough surface. Its flesh is ivory to yellow in tone depending on its maturity. It has a floral and spicy aroma with earthy, woodsy and mustard-like flavors with subtle citrus undertones. Its appearance gives the first impression that it is, indeed, related to ginger. Both plant's roots are knobby, wild-shaped, fibrous and firm with similar textured and colored flesh. Their relation and appearance are where the general similarities end, though.
Galangal root is available year-round.
Galangal is botanically classified as Alpinia officinarum and is known in Eastern Asia as Galanga, kah, Laos root and Garingal. It is a tropical, herbaceous plant and a member of the ginger family, cultivated primarily for its rhizome or root.
Galangal is an aromatic stimulant and carminative. Its stomach soothing properties make it a suitable aid for nausea. It possesses tonic and antibacterial qualities which make it a useful ingredient in homeopathic remedies.
Galangal root is used primarily in Asian cooking, lightly crushed or pounded as an aromatic to add earthy flavor to broths and soups. If substituting for ginger, use a smaller amount as Galangal is spicier, with brighter citrus notes. The root can be dried and ground to be used as a spice, creating a more subtle version of its mustard-like flavor profile while bringing out its musky earthiness. To store, refrigerate in a paper bag in the crisper drawer, or grate the entire root, lay in a line on a sheet of plastic wrap, wrap and twist ends tightly, then freeze.
Galangal is most often associated with Indonesian, Malaysian and Indian cuisine and food culture. In India, oil is extracted from the rhizome and is valued for use in perfumes. In Russia, Galangal is used to flavor vinegar and is used in the liqueur 'nastoika'.
Galangal is native to Java and China and there are at least two different sub-species known as greater and lesser Galangal. Galangal was introduced to Europe in the 9th century and was used as a spice for over a thousand years until falling out of use. The rhizome is still used as a spice in eastern Europe. It is cultivated throughout the Far East and South Pacific. Domestically, it grows in warmer regions of California and Florida.
Restaurants currently purchasing this product as an ingredient for their menu.
|Union Kitchen & Tap (Encinitas)||Encinitas CA||760-230-2337|
|Olivewood Gardens and Learning Center||National City CA||619-434-4281|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Liberty Advance||Boulevard CA||619-766-3384|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Distribuidora Larcarr||San Diego CA||619-295-3173|
|Zeetogroup||San Diego CA||619-955-8558|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Kettner Exchange||San Diego CA||312-415-5455|
|Culinary Specialties||San Marcos CA||760-744-8220|
Recipes that include Galangal Root. One is easiest, three is harder.