Description

Product Information:

Name: Galangal Root
Scientific name: Alpinia officinarum
Family: Zingiberaceae
Expiration Date: Provided on the bag

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Description:
Galangal is the root of the plant Alpinia officinarum which belongs to the genus Zigiberidae – hence its affinity, in taste and appearance with ginger. The plant is herbaceous, with long lanceolate leaves and can reach a height of 2 meters. Its rhizome is large and thick. Externally it is brownish-yellow, with darker streaks like rings, but internally its color is yellowish or white. It is native to Laos, Java and China and is now widely used in all cuisines of Southeast Asia. It came to Europe after the 9th century, but, like many other spices, after the 19th century it was completely forgotten. Galanga is also referred to as blue ginger or Thai ginger. Its aroma varies between ginger and camphor. Its taste is pleasantly lemony, with notes of wood, eucalyptus and citrus. However, its intensity is stronger, more astringent and it is slightly hotter than ginger. It goes well with seafood and fish dishes, chicken or vegetables. Because it can be highly fibrous, it should be ground into a fine powder before being used in sauces and soups. Otherwise, the pieces need to be placed in a tea filter or in a cloth bag that will be removed at the end of cooking, after giving its taste to the food.

Galangal has been used since antiquity for its anti-inflammatory and antimicrobial properties. Galangal root is a rich source of antioxidants, which are beneficial plant compounds that help fight disease and protect the cells from harmful free radicals.
The root of the herb is low in calories, but it is a very rich source of many essential nutrients and vitamins, such as pyridoxine, pantothenic acid, which are essential for the health of the body. It is also a good source of minerals such as potassium, manganese, copper and magnesium.