Galangal
Galangal/galingale, Thai ginger, Greater/Lesser Galangal, Galangal languas, Siamese ginger
(Alpinia galanga or Languas galanga)
Galangal is another close relative of the true ginger, and is comprised of two varieties: greater galangal or laos (A. galanga) and lesser galangal or kenchur (A. officinarum), which is grown mainly in Malaysia and Java. The rhizomes of the lesser galangal are reddish and smaller than those of the greater. The lesser offers a different flavour, which is strongly aromatic and pungent, a mixture of ginger and pepper. The greater is one of the most widely used in Thai, Malay, and Indonesian cooking. The dried galangal rhizomes have a general resemblance to ginger and are used in the same manner, as well as being sold whole or in powdered form. However, one unsual use for the spice comes from the Middle East, where they have been used to "spike" horses! The earliest records mentioning galangal date from about 550 CE. Marco Polo noted its cultivation in southern China and Java in the 13th century; but it was known to the Arabs at least as early as the 9th century, and long referred to it in their writings. They also seemed to know that it came from China long before the Europeans realized it. Despite that, it was known to have been used by Welsh physicians in the 13th century, and became a popular spice in the rest of Europe. In the Middle Ages, it was known as "galangale", a name also used for the roots of sweet sedge, whose violet-scented rhizomes are used in perfumery. The word galangal came from the Chinese meaning "a mild ginger from Ko", a region of the Canton province. The plants contain cineol, an aromatic antiseptic substance. This essential oil acts as a decongestant, respiratory germicide, and a digestive aid. In India, it is used as a breath purifier, deoderant, and in a paste made from the rhizomes to treat skin infections.
