Lesson 6.8.2 GALANGAL – GINGER, Food value

 

FOOD FOREST COURSE AGRO-ECONOMY

Lesson 6.8.2 GALANGAL – GINGER, Food value

 

Food value

Galangal has a Thai, Malaysia and Indonesian connection that is part of their traditional cuisine.  The flavour is spicy and rather sharp but not really comparable to the ginger to which it is related.

Galangal is used in the turmeric paste recipe and this can be found in the turmeric plant profile section of this book.  This is an easy way of introducing galangal into the daily diet, for every time you fry onions, the turmeric paste that has the galangal in it will flavour and add the medicinal qualities into the pot.

A tea can also be made from the fresh or dried root as well as a tincture that can be used as a long-term digestive aid.  The fresh root can be added to all sorts of dishes such as curries, casseroles and stir-fries.  Galangal can also be successfully incorporated into sweet dishes such as puddings and any sweet dishes that have cardomon in it.  Grating the fresh rhizome would be the easiest way to introduce the pungent and sharp flavour that is uniquely galangal.  This is one spice that is truly worth while to experiment with by gradually adding it in greater proportions as your taste buds learn to value and love this amazing spice.

 

Galangal tincture

Tinctures are made by soaking herbs and spices in alcohol.  Spirits such as vodka are ideal and 200g of dried chopped rhizome or 300g fresh rhizome is soaked in one litre of spirits.  Allow to soak for three weeks, agitating the container at regular intervals.  Strain into clean, brown bottles and take one to two teaspoons two to three times daily.  This tincture is very useful as an aid to digestion and quite pleasant too.

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison.



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