Galangal

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About Galangal
Galangal, Alpinia galanga, grows from rhizomes in clumps of stiff stalks up to 6 and 1/2 feet tall, with abundant long leaves and bearing red fruit. It is native to Southeast Asia and is cultivated in Indonesia, Laos, Malaysia, and Thailand, where it features frequently in their cuisines.

The creamy white fleshed rhizome in the ginger family is primarily used as a seasoning. It has a mild, sharp-sweet, resinous flavor suggesting a blend of black pepper and pine needles.

It is also known as in English as greater galangal, Thai ginger, Siamese ginger and Laos ginger. In Indonesian and Malay it is called laos and lengkuas; in Thai it is kha.

Cooking Galangal

 * Stir-frying Galangal
 * Steaming Galangal
 * Boiling Galangal
 * Pan-Frying Galangal
 * Roasting Galangal
 * Stewing Galangal

Galangal Nutrition

 * Galangal Nutrient Charts

Galangal Recipes
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 * Galangal Recipes
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 * Galangal Recipes by Preparation Time
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Galangal Related Recipes

 * Category Galangal