Galangal common name for the root of plant
from the ginger family, is is also known as blue ginger, in Laos
and in Indonesia, ka or kha in Thailand, and lengkaus in
Malaysia.
Galangal looks similar to ginger, but is more sour
and peppery and can be distinguished from it by its pink shoots and
brown skin.
Iranian and Southeast Asian cooking take advantage of
galangal's very particular flavor, especially in soups and curries.
Galangal is most commonly used to season meats, poultry, seafood and
vegetarian dishes and where unlike ginger, galangal is often removed
before eating.
As well as being popular in curries it can be used
to make vinegar, beer and other liquors, something that has been done
for centuries in Russia.
