Olivia
Alpinia galanga
(Also called greater galangal, lengkuas and blue ginger)
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Alpinia
Species: A. galanga
Binomial name Alpinia galanga
(L.) Willd.
Origin
It can be safely said that Alpinia galanga originated in South East Asia, probably finding its early roots in southern China, given its uses in traditional Chinese medicine and culinary purpose. Its cultivation and popularity have spread worldwide and cultivated in all parts of the world, mainly in Malaysia, Indochina, Indonesia, and Thailand.
Etymology
There are similar forms of galanga got from the Persian/ Arabic name qulanjan or khalanjan, which probably is an adaption of Chinese gao Liang Jiang high, good ginger. The North Indian language names also have the same source, Sanskrit kulanja and its successors in modern Indic languages, Hindi kulanjan, and Urdu kholinjan.
The genus name Alpinia is in reminiscence of the Italian botanist (Prospero Alpini, 1533–1617) and the other (younger) genus name Languas grounded on the Malay lengkuas galanga, which as its Indonesian counterpart Laos, starts possibly from a shorter form of the Chinese name, Liang-Jiang high ginger. The origin seems more conceivable if the Southern Chinese pronunciation of (Yue geung, Minnan kiang) be taken into account.
Alpina galanga is also called greater galangal, lengkuas and blue ginger belonging to the ginger family and bears a large rhizome and used in South Asian and Arabian cookery also used in Middle Eastern and South Asian medicine such as in Unani medicine and Siddha medicine practised by the Tamils of South India.
Greater galangale is cited typically as galangale or galanga. It is a widespread spice in the whole of South East Asia, particularly in characteristic Thai cuisine. It is used in Malaysia, Indonesia, Cambodia, Vietnam and Southern China. Occasionally galangale is added to the Chinese five-spice powder as part of the ingredients. In Western countries, Galangale is also used in combination with Western cuisine. Although Galanga is not so well known, it has been a valued spice in the early Middle-ages.
Fresh Galangale, or in their dried forms, makes a significant difference in flavour. The fresh spice has a pure and refreshing bouquet with a mildly spicy flavour. Galanga is a popular choice for all Thai foods. They often use thin slices of galanga in soups, e.g., to the well-known tom khaa which is a variant of tom yam (kaffir lime) with coconut milk. Often, finely cut or chopped Galanga goes into the flavouring of in stir-fries. Ground fresh galanga rhizome is mainly an essential ingredient in most curry pastes. The aroma of galanga blends well with garlic just as ginger fuses well with goes.
Powdered galanga that is got by drying the rhizome is not as fresh but spicier, somewhat a mix of ginger and cinnamon. Dried galanga is also available as slices. When reconstituted in warm water, it is closer to the flavour of fresh galanga.
Using the dried form of galanga in most South-East Asian countries is only when fresh galanga is not available.
Frequently, slices or the powdered dried rhizome add that extra flavour by the Indonesians, to their dishes such as nasi goreng (fried rice with vegetables and meat) and in the characteristically sweet Javanese curries.
Rendang, another well-known Indonesian dish of spicy beef (or buffalo) stew uses dried galanga. To make Rendang, the cubed beef is cooked in thick coconut milk together with dried chiles, garlic and dried turmeric, ginger, Indonesian bay leaves and galangale. Some recipes additionally call for Indonesian cinnamon, black pepper and fennel. Applying a cooking time of about three hours, the Rendang is famous for its hot and aromatic flavour, and the soft texture of the otherwise tough buffalo meat, and even for ordinary beef.
Rendang is a good example of Indonesian food called Nasi Padang Padang-food, originating from the province of Western Sumatra (Sumatra Barat) named after the capital Padang. The region inhabited by the Islamic Minangkabau people is famous all over Indonesia for its powerful breeds of buffalo. Padang food is quite spicy, owing to domestic migration and Nasi Padang available all over the country and enjoyed in Jawa or Bali.
The Greater galangale very often confused with other ginger varieties such as lesser galangale has its distinctive flavour and form, and any other spice can not substitute it.
There are different thoughts of the origin of the name galangal. One believes it comes from the Arabic khalanjan or the popular belief from the Persian gulanjan. The Chinese gao Liang Jiang, while its names in India, is derived from the same root, kulanjan in Hindi, kulanja in Sanskrit, and kholinjan in Urdu. The term Lengkuas derived from the Malay lengkuas, which is from the Proto-Western Malayo-Polynesian lankuas. It is also called Laos Javanese and has laja in Sudanese. It is a popular herb in different cultures and cuisines and called by different names in those regions.
History
The domestication of the spice cultivated in Java during the spice trade became widely cultivated throughout Southeast Asia, The Philippines, Thailand, and Taiwan and among cultures of the Austronesian region.
Description
The galanga is grown from the rhizomes. Plants are about 2 metres in height, comprising stiff stalks with long leaves. The fruits are red or white. The red fruits have a flavour similar to cardamom and used in Chinese traditional medicine. The white variety is mostly used in culinary dishes as a spice. Galanga is a spice considered as being superior to ginger and has a strong taste and pungent smell of a combination of black pepper and pine needles. The red variety has medicinal value.
Uses
Used for Culinary purposes. Used widely in traditional eastern and Middle Eastern medicine as a remedy for coughs, asthma, sore throat and many other illnesses also possibly as an antimalarial remedy. Also used in other parts of the world in folk medicine
Chemical Constituents
By the application of fractional distillation, to the rhizome of Alpina galanga, an oil containing galangol is produced. The medicinal oil called cineol, eugenol, and pinene also containing the flavonol galangin extracted.