galangal


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gal·an·gal

 (găl′ən-găl′, gə-lăng′gəl)
n.
1. Either of two plants (Alpinia galanga or A. officinarum) of eastern Asia, having pungent, aromatic rhizomes used medicinally and as seasoning.
2. The dried roots of either of these plants. In both senses also called galingale.

[Middle English galingale, from Old French galingal, garingal, from Medieval Latin galinga, galanga, from Arabic ḫalunjān, ḫūlunjān, from Persian ḫūlanjān; probably akin to Sanskrit kulañjaḥ, kulañjanaḥ, galangal (A. galanga).]

galangal

(ɡəˈlæŋɡəl)
n
1. (Plants) another name for galingale
2. (Plants) a zingiberaceous plant, Alpinia officinarum, of China and the East Indies
3. (Cookery) the pungent aromatic root of this plant, dried and used as a seasoning and in medicine
4. (Medicine) the pungent aromatic root of this plant, dried and used as a seasoning and in medicine

ga•lan•gal

(gəˈlæŋ gəl)

n.
the aromatic, medicinal rhizome of certain E Asian plants belonging to the genus Alpinia, of the ginger family.
[variant of galingale]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.galangal - southeastern Asian perennial with aromatic roots
ginger - perennial plants having thick branching aromatic rhizomes and leafy reedlike stems
Alpinia, genus Alpinia, genus Languas, genus Zerumbet - perennial rhizomatous herbs of Asia and Australia and Polynesia having ginger-scented rhizomes
2.galangal - European sedge having rough-edged leaves and spikelets of reddish flowers and aromatic rootsgalangal - European sedge having rough-edged leaves and spikelets of reddish flowers and aromatic roots
sedge - grasslike or rushlike plant growing in wet places having solid stems, narrow grasslike leaves and spikelets of inconspicuous flowers
Cyperus, genus Cyperus - type genus of Cyperaceae; grasslike rhizomatous herbs; cosmopolitan except very cold regions
References in periodicals archive ?
Galangal looks like ginger but it has a pinkish color and a rather peppery taste and the kaffir lime is a knobby, dark-skinned lime with a powerful lime fragrance and flavor.
CURRY - THAI GREEN CHICKEN CURRY WITH COCONUT RICE (serves 4) 4 large chicken breast fillets, cut into chunks 2 x 400ml cans coconut milk 2 Kaffir lime leaves 1tbsp of fish sauce 1/2tbsp of palm sugar 100g baby corns, halved 100g French beans, halved 150g courgettes, cut into strips Juice of half a lime FOR THE CURRY PASTE: 4 large green chillies, seeds removed 4 small green chillies, seeds removed 1 clove garlic, finely chopped 2 green onions, roughly chopped 1 stick fresh lemon grass, finely chopped 2 Kaffir lime leaves 1-inch piece of galangal 1tsp shrimp paste 1tbsp ground coriander Small bunch of fresh coriander, roughly chopped Peanut oil TO SERVE: 75g toasted cashews 1 shallot, finely sliced and fried until crisp Handful of coriander, roughly chopped METHOD 1.
These products are layered with flavorful combinations of star anise, cinnamon, galangal, kaffir lime leaves, lemongrass, Sarawak black pepper, cumin and fresh chilies just to name a few.
Part of the ginger family, galangal (proA[degrees]nounced guhA[degrees]langA[degrees]guh) is known as blue ginger or Siamese ginA[degrees]ger.
The chicken is marinated in coconut, soy and turmeric combined with a sauce containing galangal, letriongrass, chilli and shallots which introduce an aromatic flavour.
He sources most of his ingredients - right from the galangal and makroot leaves to the ubiquitous lemongrass - from home, and insists on making relatively small portions for his phad noodles so that they don't sit on the kitchen table for too long.
The sinus- clearing Tom Kha Gai, spicy chicken and coconut broth with mushroom, coriander, kaffir lime and galangal, opened up my palate to the treat that followed -- stir- fried kale with morning glory, pok choy, soy sauce, pepper and salt; fried prawns in a divine five- flavour sauce ( I found a verydoable recipe in http:// gensguiltlessgourmet.
I cook with bold Asian seasonings: lots of ginger, chiles like jalapelio and Thai, lemongrass, galangal, and kaffir lime.
They include the elegant Scarlett Gander, made with Hangar One Buddha's Hand vodka, lemon, mint, galangal and cherries, and the Cucumber Collins, prepared with Square One cucumber vodka, yuzu, lemon, cucumber, huckleberries and seltzer.
Amen purchases only organic products, such as black tea from Sri Lanka, mint from Morocco, lemongrass from Thailand, and cinnamon, cardamom, and a bold relative of ginger called galangal from Vietnam.
For those more daring there's tom yum, a spicy seafood soup with galangal, lime and lemongrass.
Nisha's recipes are taken from Pimp My Rice, Nourish Hardback, PS20 RED RICE RENDANG (Serves 4) "LEMONGRASS, galangal and kaffir lime leaves are hugely fragrant and give the beef a brave feminine dimension.