Definitions

1. Galangal, a rhizome common in Thai cooking, has flavors of ginger and black pepper.
2. Galangal is also called Thai ginger.

Cooking

1. Also referred to as galangal, fingerroot (Boesenbergia rotunda), or Chinese ginger or the Thai krachai, is used in cooking and medicine.

Turmeric

1. Other notable members of this plant family are turmeric, cardamom, and galangal.

Ginger

1. Some other common flavors in Thai food come from ginger, galangal, turmeric, garlic, soy beans, shallots, white and black peppercorn and, of course, chilies.
2. Galangal, a rhizome common in Thai cooking, has flavors of ginger and black pepper.

Lemon Grass

1. Tom ka gai (chicken in coconut milk soup) uses galangal, chicken, green chilies, lemon grass and lime juice as well as coconut milk.
2. They use local ingredients such as chili peppers, kaffir lime leaves, lemon grass, galangal and, in central and southern Thai cuisine, also coconut milk.

Galangal

1. The four ingedients listed by Mathers in his translation of The Book of the Sacred Magic of Abramelin the Mage are Myrrh, Cinnamon, Galangal, and Olive oil.
2. Another plant in the Zingiberaceae, galangal, is used for similar purposes as ginger in Thai cuisine.
3. Ginger is the most familiar example, other rhizomes include turmeric, galangal, lesser galangal, and fingerroot.

Categories

1. Similar Purposes
2. Abramelin
3. Thai Cuisine
4. Lemon Grass
5. Foods > Herbs > Spices > Ginger
6. Books about "Galangal" in Amazon.com
   

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