What is the root of Galanga?
The root of Galanga is an edible root of the Galanga plant. The root is widely used as a spice in Asian and middle eastern cuisine, although it is probably the most important with Thai food. As a result, some people call it Siamese ginger, in reference to the former name of Thailand. Galanga's fresh root is available on some Asian markets as well as a frozen version. It is also possible to find in dried or powder form. The word "Galanga" is actually derived from the Arabic word, khalanjan , which means "Chinese ginger". The plant has dark green leaf -shaped leaves that can be relatively long, and flowers that are strongly similar to spices. Some people really grow Galang as decorative because it is quite attractive. Galanga is also not a tolerant frost at all, so it can only be grown in warm to mild areas. Gardeners who want to try their hands in growing Galanga at home should look for a fresh, healthy looking root and a zamaDIT directly into a well -conditioned soil. Do not forget to leave enough space, because the Galanga plant can be quite large. When the roots are required, dig into the soil and separate them.
The plant is in a ginger family, so it is no surprise that the root of Galanga strongly resembles ginger. However, there are several differences. Galanga root is white and creamy than ginger and also has a clear pepper taste, which is more like mustard than ginger. While both can be confused at first glance, the root of Galanga has a very different taste profile and it is one of the things that makes Thai food so strong.
Most chefs work with Greater Galangal, a more robust, resistant plant that is widely distributed. Lesser Galangal is basically limited to Southeast Asia, where it is used in special recipes. In both cases, the root of Galanga is used in different quantities and chefs who work with himThe tower is starting to work, they should start with small portions. The taste can be stunning and quite intense, especially for people who are not familiar with it. When the recipe requires a fresh galanga root, be sure to crush or pound the root to soften it to make more taste in the finished bowl.