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Alpinia galanga, [1] a plant in the ginger family, bears a rhizome used largely as an herb in Unani medicine and as a spice in Southeast Asian cookery. It is one of four plants known as "galangal". Its common names include greater galangal, lengkuas, and blue ginger.
Alpinia officinarum, known as lesser galangal, is a plant in the ginger family, cultivated in Southeast Asia. It originated in China, where its name ultimately derives. It can grow 1.5 to 2 m high, [1] with long leaves and reddish-white flowers. The rhizomes, known as galangal, are valued for their sweet spicy flavor and aromatic scent. These ...
Kaempferia galanga is used as a spice in cooking in Indonesia, where it is called kencur ('cekur' in Malaysia), and especially in Javanese and Balinese cuisines. Beras kencur, which combines dried K. galanga powder with rice flour, is a particularly popular jamu herbal drink. Its leaves are also used in the Malay rice dish, nasi ulam.
The word galangal, or its variant galanga or archaically galingale, can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: Alpinia galanga, also called greater galangal, lengkuas, Siamese ginger or laos; Alpinia officinarum, or lesser galangal
It is widely used in Javanese cuisine in Indonesia. In addition to its culinary uses, it is also specifically used as a spice, or as flavoring agents, dyes, or also traditional medicine. After its discovery, B. rotunda has been used as research material in rat studies and microbiological studies.
A number of those are commonly grown for their flowers, including red ginger, and others are used as spices, including Galangal. Accepted species Alpinia ...
A jamu handbook that was used in households throughout the Dutch East Indies (present-day Indonesia) was published in 1911 by Mrs. Kloppenburg-Versteegh. [ 14 ] One of the first European physicians to study jamu was Jacobus Bontius (Jacob de Bondt), who was a physician in Batavia (present-day Jakarta ) in the early seventeenth century.
The perfume-like scent and flavour of the galangal root is characteristic for many Thai curries and spicy soups. Khamin ขมิ้น Turmeric: This yellow coloured root is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries. Khing ขิง Ginger
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