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Kaempferia galanga, commonly known as kencur, aromatic ginger, sand ginger, cutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia , southern China , Taiwan , Cambodia , and India , but is also widely cultivated throughout Southeast Asia .
A. galanga rhizomes. The name "galangal" is probably derived from Persian qulanjan or Arabic khalanjan, which in turn may be an adaptation of Chinese gao liang jiang.Its names in North India are derived from the same root, including kulanja in Sanskrit, kulanjan in Hindi, and kholinjan in Urdu.
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
The galangal rhizomes were widely used in ancient and medieval Europe, where they were reputed to smell of roses and taste of sweet spice. [2] Its use in Europe has dramatically declined. In Asia the rhizomes are ground to powder for use in curries, drinks, and jellies. [2] In India an extract is used in perfumes, and Tartars prepare a tea with ...
This spreads into many bunches in the same way as banana, ginger, galangal and turmeric. These structures accumulate nutrients and the middle part is more swollen than the head and bottom part. The inner part has a range of colours and aromas depending on the variety of fingerroot.
How To Make My 2-Ingredient Honey Ginger Tea. You'll need a small, tight-sealing glass jar or food storage container and the following ingredients:
Galangal: Alpinia galanga and related species: Zingiberaceae: perennial herb: culinary, medicinal: rhizome Marsh mallow: Althaea officinalis: Malvaceae: perennial herb culinary, medicinal root, flowers, leaves also used as a vegetable and to make candy: Black cardamom: Amomum subulatum and Lanxangia tsaoko: Zingiberaceae: perennial herb ...
Galangal: 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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