This is a real treat for lovers of Asian flavors. Galangal it is extremely aromatic and expressive, but still poorly known in our country. There are plenty of reasons to use it – you will learn everything from this article. The benefits are so significant that you may decide to buy this spice immediately after reading it.
Galangal is known by several names, including: galganthus and Alpinia officinalis. It is an edible rhizome of a plant from the genus Alpinia, originating mainly from Indonesia, Malaysia and China, most often associated with the island of Java. The following types can be distinguished: lesser galangal, greater galangal, kencur and krachai (Chinese galangal).
Facing an Asian spice with a ginger flavor it occupies an important place in the local cuisine and culture, but it is also becoming more and more popular on the Old Continent. It is not only an original, exotic ingredient but also a product that can support health in many areas.
What health-promoting properties does galangal have? There are plenty of them, so it is absolutely no surprise that this ingredient is popular in Asian countries.
It is worth starting with the fact that it contains galangin – a flavanoid with a strong antioxidant effect. In Chinese medicine, it is often used as a means of accelerating metabolism and as a support for the respiratory system. Galangal is also great for digestive system problems. If someone has problems with hiccups, nausea, vomiting or bad breath, this inconspicuous spice may help.
Also worth noting is the fact that Galangal also helps control blood sugar levels. People struggling with elevated glucose levels, type 2 diabetes or insulin resistance should regularly use it. This Asian spice also promotes heart health and helps maintain healthy cholesterol.
Alpinia also helps fight viruses, fungi and bacteria, so it is worth using it for colds and various types of infections. Thanks to its warming effect, it can also bring relief to people struggling with rheumatic pain.
Though galangal it somewhat resembles ginger and some people may be confused, the differences are significant and you should be aware of them. The powder produced from galangal is much darker in color than the more popular ginger. In taste, both spices are quite similar, but there are subtle differences.
Although ginger and galangal are equally warming, the latter has a spicy aroma with a pine note, you can also feel pepper and a distinct bitterness. Ginger and alpine should not be used together – they give a completely different effect, so when cooking, you should choose one of the options, depending on what you want to achieve.
How to use galangal in the kitchen? First of all, you can buy this spice in various forms – fresh, ground and as a spread. So you can choose the option that suits you.
It is ideal for dishes inspired by oriental cuisine due to its extremely intense, spicy and spicy aroma. Galangal goes very well with Thai dishes, various soups and seafood dishes. It is worth adding a little to the broth to give it depth and a pleasant spiciness.
Meat also tastes very good with a hint of galangal – try it when preparing chicken, pork or beef. A marinade with this addition will certainly have an intense flavor and will enhance the taste of many dishes. Feel free to add a pinch of Asian spice to salads or homemade sandwich spreads to give them a slightly different, more intense character.
Sources: Terazgotuje.pl, elektroia.pl
