Anna Delany, adapted from www.Fruits&VeggiesMatter.gov
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Galangal resembles ginger in both taste and appearance. It is predominantly found in Asian markets and sold fresh, frozen, dried, or powdered.
As well as being used in cooking, galangal is used in Asia and the Middle East in perfumes, snuffs, aphrodisiacs, and as flavors for condiments (including vinegar and beer), as well as in teas in Germany and wines in Russia. Like ginger, galangal has been used for medicinal purposes to treat nausea, flatulence, and dyspepsia.
Different galangal varieties vary in their hotness and flavor. Flavor ranges from flowery to ginger-like to peppery cinnamon.
| Variety | Flavor | Description |
|---|---|---|
| Greater Galangal | Not as pungent as lesser galangal | Orange-brown skin with pale yellow or white interior. Greater galangal can be found sliced or powdered. Used as a flavoring in Indonesian, Malaysian, and some Indian cooking. |
| Lesser Galangal | Aromatic and pungent, peppery and ginger-like. Stronger, more medicinal taste than greater galangal. | This rhizome has a red-brown interior and fibrous texture. Foung sliced or powdered Lesser galangal comes from China where it is used as a medicinal herb, but it is now grown in Indonesia and regarded as a spice. |
| Kaempferia Galangal | Medium in strength | Often identified as greater galangal. Red skin and white interior. Used as a flavoring in South East Asian foods. |
How to buy and store
When ripe, galangal should be ivory white and firm with very little separation between skin and flesh. Never buy galangal that is wrinkled or shriveled. Store galangal refrigerated uncut and unwrapped for up to three weeks or peel the root and place it in a jar of sherry and store it refrigerated for several months. Galangal can be frozen if tightly wrapped in foil.
How to prepare
Galangal is frequently used in fish and shellfish recipes in combination with garlic, ginger, chili, and lemon. Galangal can be sliced and used to flavor soups and stews (remove before serving). It can be mixed with lemon grass, chilies, shallots and garlic into a paste that can be used to flavor rice dishes. Galangal can also be mixed into a curry paste for similar purposes. Only a pinch of dried and powdered versions are typically needed in cooking.
Turmeric has light brown skin, bright reddish-orange flesh and a bitter, pungent, almost woodsy flavor.
Turmeric was used in biblical times as a perfume but now it is most commonly used to flavor and color food. Ground turmeric is widely used in East Indian cooking, in curries, soups and stews.
How to buy and store
Fresh turmeric roots have a spicy fragrance and stubby fingers protruding from the sides of the root. Unpeeled turmeric can be refrigerated, tightly wrapped, for three weeks.
How to prepare
Turmeric is typically boiled or steamed and then dried and ground into powder; ground turmeric is easily found in the spice aisle of a supermarket. Use ground turmeric in fish or rice dishes. Be careful with fresh turmeric as it will stain your hands and clothing.
Last updated: April 14th, 2007
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