Galangal root: how is the spice little-known in Russia useful for the body, who is better off not eating it. Recipes and interesting facts about the product. The beneficial effect of the spice on the work of the digestive system was discovered back in the Middle Ages. Along with ginger, galangal was used to fight seasickness - sailors always took it with them on long journeys. And today in Asia it is used for similar purposes. It is also recommended for pregnant women in the first trimester to relieve symptoms of toxicosis.
Harm and contraindications to galangal root
No matter how useful galangal is, for some people, eating the product is contraindicated. In general, this spice is one of the few that is rarely strictly prohibited for use in the presence of certain circumstances. However, for people with severe diseases of the digestive system, it is better to consult a doctor before introducing a spice into the diet. The fact is that galangal, like any other seasoning, irritates the mucous membrane and in acute conditions of the gastrointestinal tract can only aggravate the situation.
Also, with caution, it is necessary to add galangal to food:
- Hypotonic … The spice has the ability to reduce pressure, and therefore if your pressure is already low, you should not be zealous with the spice.
- Pregnant women … We mentioned above that galangal helps fight toxicosis, but its effect on the fetus has not been studied, which means that it is better for expectant mothers to take special care when adding seasoning to food.
- Allergy sufferers … For us, galangal is the most overseas product, and therefore allergy to it is a very common practice. For this reason, it is better for children under 3 years old and those who are breastfeeding to exclude it from the diet altogether.
There are probably no other reasons to treat the root of galangal with caution, however, if you have any chronic diseases, it will not be superfluous to consult a therapist before using the spice, since when combining the spice with medications, the effect can be unpredictable.
With individual intolerance to the components of the seasoning, even its smell can cause discomfort of one nature or another. Of course, if you have a similar reaction, you shouldn't add the root to your food.
Galangala Root Recipes
Currently, the use of galangal root in recipes both in Russia and in Europe is not a frequent practice, but in Asian cuisine it is a real favorite. However, it is difficult to understand why today the spice is deprived of attention - it has a bright pungent taste with citrus-coniferous notes, a very delicate aroma, somewhat reminiscent of saffron. Kalgan perfectly complements soups, meat and fish dishes prepared according to classic Asian recipes, as they say, "with pepper". Galangal is usually accompanied by chili and other spices. Here are the signature oriental dishes that the root makes especially delicious:
- Tom Yam soup … Chop the garlic (5 cloves) into thin slices, fry for a couple of minutes in a preheated pan in vegetable oil. Remove the garlic from it and place it in a blender. Put 2 sliced chili peppers in the same pan, fry for a couple of minutes, and transfer it to a blender as well. Turn it on and mix the ingredients until smooth. In a separate bowl, squeeze the zest and juice of lemon (1 piece) and galangal root (2 centimeters), add sugar (1 tablespoon), salt and pepper to taste. Transfer this mass to the pan, simmer a little, stirring occasionally - you should get a homogeneous mixture. Bring water or any broth (400 ml) to a boil in a separate saucepan, put the prepared mixture of garlic and pepper, then galangal, lemon and spices into the liquid. After a minute, pour in coconut milk (400 ml). Cook for 5 minutes, then place mushrooms (200 grams) and shrimps (400 grams), sliced into slices, in a saucepan. Cook for another 5 minutes and turn off heat. The soup should be infused for 15 minutes, then you can eat it.
- Thai duck … Cut the duck fillet (1 piece) into portions, fry in a pan in oil until golden brown. Add 1 strips of bell pepper, 1 onion, and 6 cloves of garlic to the pan. Simmer everything together for a couple of minutes. Prepare a special mixture of spices - not all of it is required, only 2 tablespoons, so you can reduce the number of ingredients depending on the required yield. Mix separately: finely chopped galangal root (2 centimeters) and chili pepper (1 piece), lemon juice (2 tablespoons), favorite ketchup (1 tablespoon), curry (1 tablespoon), cumin (1 teaspoon), coriander (1 teaspoon), red hot pepper (1 teaspoon). Mix everything thoroughly, add sugar (1 teaspoon) and coconut milk (4 tablespoons). Add the mixture to the duck with vegetables (2 tablespoons, as we said above), as well as finely chopped tomato (1 piece). Simmer for a couple of minutes, then add diced celery (1 piece) and pineapple (4 rings), as well as salt and pour in coconut milk (100 ml). Cook for another 10 minutes, then remove from heat and add basil (1 tablespoon). Serve the duck with rice.
- Spicy fish … Cut any sea white fish fillet (800 grams), dip it in starch (about 7-8 tablespoons will be needed), fry in a pan and remove from it. Combine finely chopped galangal root (30 grams), chili pepper (1 piece), green onions (1 bunch), garlic (4 cloves). Fry all prepared ingredients in a frying pan in which the fish was fried for a couple of minutes, then add sugar (1 teaspoon), soy sauce (4 tablespoons), finely chopped fresh mint and basil (small bunch). Stir everything thoroughly and cook for a couple of minutes. Combine the spicy sauce with the fish and serve with the noodles or rice.
- Thai pasta … Fry garlic (1 clove) in olive or vegetable, add shrimp (400 grams), simmer for 3 minutes and pour coconut milk (400 ml). After 5 minutes, add chopped galangal root (3 cm), lime (1) and cherry tomatoes (3). Simmer for 5 minutes. Then add fish sauce (1 tablespoon) and Tom Yam paste (1 teaspoon), both of which are sold in supermarkets, usually in the Japanese food section. Simmer for another 5 minutes. Cook the pasta (200 grams), cook for a couple of minutes less than indicated on the package. Transfer the pasta to the spiced shrimp, stir and simmer over low heat for 2-3 minutes.
If we talk about taste, and not about composition, the roots of ginger and galangal are, in general, interchangeable. So if this spice is somewhat exotic for us at the moment in your kitchen, you can add it to any dish that you usually cook with ginger - even baked goods! Just keep in mind, galangal is still sharper, and therefore you need to add it 1.5-2 times less.
Interesting facts about Galangal
In the Middle Ages, the root of galangal in Russia was very popular, and all because it was through our country that the export route of spices to Europe passed, in which it was also previously in demand. The plant was even called "Russian root". It was actively added to drinks and liqueurs, as well as baked goods - mainly gingerbread.
And in Russia, the plant was called "mighty" and believed that it has amazing healing properties.
In Europe, galangal was originally used only for the treatment of certain diseases. On its basis, various healing infusions were prepared. Later, the plant began to be used as a spice.
In Asia, galangal was considered the strongest aphrodisiac, and men always chewed the root before a responsible date. This not only gave energy and strength, but also freshened the breath. On the island of Java, there is still a tradition of eating the root before meals, grated with a little salt. This helps to digest food better and prevent intestinal upset.
It is noteworthy that if the root is dried, the aroma will change. In its raw form, as we said above, it has a saffron smell, but if it is dried and grinded, a distinct aroma of cinnamon will appear. Galangal root is used not only in cooking and medicine, but also in cosmetology. It is appreciated in the industry for its anti-aging and whitening effects.
Watch the video about galangal root:
Galangal root is a very interesting and extremely healthy spice. It got lost among other spices and seasonings, perhaps undeservedly. Everyone should try it as part of some exotic spicy Asian dish. Unfortunately, finding a product on the windows of Russian stores is not so easy. But if you can spot galangal root, be sure to buy it and have a Thai dinner at home!
