« back to encyclopedia search results
A tuberous member of the ginger family, popular in South-East Asia - which also resembles it in shape. To keep fresh galangal, peel, slice and store in a plastic bag in a deep-freeze. It can also be found in powdered form - one level teaspoon being the equivalent of a 5mm slice. It is sometimes known as Laos root, lenkuas, Siamese ginger, kha or blue ginger. The plant was popular as a spice in medieval Britain, when it was known as galingale. See 'Ginger'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.