galangal – מילון אנגלי-אנגלי
Galangal
Galangal is a
rhizome of plants in the ginger family
Zingiberaceae, with culinary and medicinal uses originating in
Indonesia. The rhizomes are used in various Asian cuisines (for example in
Thai and
Lao tom yum and
tom kha gai soups, Vietnamese
Huế cuisine (tré) and throughout
Indonesian cuisine, for example, in
soto). Galangal is related to and resembles
ginger. While ginger tastes a little like galangal, most cooks who use both rhizomes would never substitute one for the other and expect the same flavor.
galangal
Noun
1. southeastern Asian perennial with aromatic roots
(synonym) Alpinia galanga
(hypernym) ginger
(member-holonym) Alpinia, genus Alpinia, genus Zerumbet, genus Languas
2. European sedge having rough-edged leaves and spikelets of reddish flowers and aromatic roots
(synonym) galingale, Cyperus longus
(hypernym) sedge
(member-holonym) Cyperus, genus Cyperus
Galangal
(n.)
The pungent aromatic rhizome or tuber of certain East Indian or Chinese species of Alpinia (A. Galanga and A. officinarum) and of the Kaempferia Galanga), -- all of the Ginger family.
Webster's Revised Unabridged Dictionary (1913), edited by Noah Porter.
About
Galangal
Known as laos (Indonesian), lengkuas (Malaysian), kah (Thai), isen, or galingale. It is sometimes called Java root or Siamese ginger. Galangal is a fresh root (a rhizome of a Zinginber species) that resembles fresh ginger root, but has a thinner, translucent, striped skin. Often, it has pink shoots. Its texture is tougher and its flavor is more citrusyand more astringent than ginger. It is always used in cooked dishes and never eaten raw. If you can't find it, ginger is an adequate substitute.
galangal
n. ข่า
