OVERVIEW:
Galangal is also known as Siamese ginger or Chinese ginger and is part of the ginger family. It is not interchangeable with Ginger because its flavor is completely different and much stronger. Galangal has a peppery aroma and taste with a sharp citrusy, almost piney-like flavor with hints of rosemary. It is to blame for the zingy, spicy, fragrant, herbal note that you find in Thai soups and curries. Galangal is commonly found in Thai, Indonesian, and Malaysian cooking.
The uses for galangal root are extensive because it is so high in the nutrients. It is such a powerful anti-oxidant and anti-inflammatory plant and research has shown that it even has antibacterial properties. Galangal root has a stimulating effect on the digestive system as well. Tea, wine, beer, or "jamu" are another way to add this highly beneficial herb into your diet.
LATIN:
Alpinia officinarum
ORIGIN:
China
CULTIVATION:
Organic
PARTS USED:
Dried Rhizome / Cut & Sifted
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Braised Collard Greens in Spicy Coconut Milk Sauce
Curried Kabocha and Kale
Spiced South Indian Coffee (Chukku Kaapi)
Thai Green Curry
Tom Yum Soup
Galangal Root
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
