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Galanga
Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: *''Alpinia galanga'', also called ''greater galangal'', ''lengkuas'' or ''laos'' *''Alpinia officinarum'', or ''lesser galangal'' *''Boesenbergia rotunda'', also called ''Chinese ginger'' or ''fingerroot'' *''Kaempferia galanga'', also called ''kencur'', ''black galangal'' or ''sand ginger'' The term ''galingale'' is sometimes also used for the rhizome of the unrelated ''sweet cyperus'' (''Cyperus longus''), traditionally used as a folk medicine in Europe. Uses Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galangal
Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: *''Alpinia galanga'', also called ''greater galangal'', ''lengkuas'' or ''laos'' *''Alpinia officinarum'', or ''lesser galangal'' *''Boesenbergia rotunda'', also called ''Chinese ginger'' or ''fingerroot'' *'' Kaempferia galanga'', also called ''kencur'', ''black galangal'' or ''sand ginger'' The term ''galingale'' is sometimes also used for the rhizome of the unrelated ''sweet cyperus'' (''Cyperus longus''), traditionally used as a folk medicine in Europe. Uses Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galangal Ready For Preparation
Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: *''Alpinia galanga'', also called ''greater galangal'', ''lengkuas'' or ''laos'' *''Alpinia officinarum'', or ''lesser galangal'' *''Boesenbergia rotunda'', also called ''Chinese ginger'' or ''fingerroot'' *'' Kaempferia galanga'', also called ''kencur'', ''black galangal'' or ''sand ginger'' The term ''galingale'' is sometimes also used for the rhizome of the unrelated ''sweet cyperus'' (''Cyperus longus''), traditionally used as a folk medicine in Europe. Uses Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpinia Officinarum
''Alpinia officinarum'', known as lesser galangal, is a plant in the ginger family, cultivated in Southeast Asia. It originated in China, where its name ultimately derives. It can grow 1.5 to 2 m high, with long leaves and reddish-white flowers. The rhizomes, known as galangal, are valued for their sweet spicy flavor and aromatic scent. These are used throughout Asia in curries and perfumes, and were previously used widely in Europe. They are also used as an herbal remedy. Etymology The genus is named for Prospero Alpini, a 17th-century Italian botanist who specialized in exotic plants. The word "galangal" comes from the Arabic form of a Chinese word for the plant, "高良薑" ("gou-loeng-goeng" in Cantonese, "gao-liang-jiang" in Mandarin).Grieve, M.Galangal. From ', 1931. In Tamil it is known as a "சிற்றரத்தை or சித்தரத்தை" ("see-tha-ra-thai), widely used in Siddha Medicine and in culinaries. Description This herbaceous plant can grow up ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lao Cuisine
Lao cuisine or Laotian cuisine ( lo, ອາຫານລາວ) is the national cuisine of Laos. The staple food of the Lao is sticky rice ( lo, ເຂົ້າໜຽວ, khao niao). Laos has the highest sticky rice consumption per-capita in the world with an average of of sticky rice consumed annually per person. Sticky rice is deeply ingrained in the culture, religious tradition and national identity of Laos. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Affinity for sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as ''luk khao niaow'' ( lo, ລູກເຂົ້າໜຽວ), which can be translated as 'children or descendants of sticky rice'. The International Rice Research Institute (IRRI) has described Laos as a “collector’s paradise”. Lao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaempferia Galanga
''Kaempferia galanga'', commonly known as kencur, aromatic ginger, sand ginger, cutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern China, Taiwan, Cambodia, and India, but is also widely cultivated throughout Southeast Asia. Culinary and medical use ''Kaempferia galanga'' is used as a spice in cooking in Indonesia, where it is called ''kencur'' ('cekur' in Malaysia), and especially in Javanese and Balinese cuisines. ''Beras kencur'', which combines dried ''K. galanga'' powder with rice flour, is a particularly popular ''jamu'' herbal drink. Its leaves are also used in the Malay rice dish, ''nasi ulam''. Unlike the similar ''Boesenbergia rotunda'' (Thai กระชาย ''krachai''), ''K. galanga'' is not commonly used in Thai cuisine, but can be bought as a dried rhizome or in powder form at herbal medicine stalls. It is known in Thai as ''proh horm'' (เปรา ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpinia Galanga
''Alpinia galanga'', a plant in the ginger family, bears a rhizome used largely as an herb in Unani medicine and as a spice in Arab cuisine and Southeast Asian cookery. It is one of four plants known as "galangal". Its common names include greater galangal, lengkuas, and blue ginger. Names The name "galangal" is probably derived from Persian ''qulanjan'' or Arabic ''khalanjan'', which in turn may be an adaptation of Chinese ''gao liang jiang''. Its names in North India are derived from the same root, including ''kulanja'' in Sanskrit, ''kulanjan'' in Hindi, and ''kholinjan'' in Urdu. The name "lengkuas", on the other hand, is derived from Malay ''lengkuas'', which is derived from Proto-Western Malayo-Polynesian ''*laŋkuas'', with cognates including Ilokano ''langkuás''; Tagalog, Bikol, Kapampangan, Visayan, and Manobo ''langkáuas'' or ''langkáwas''; Aklanon ''eangkawás''; Kadazan Dusun ''hongkuas''; Ida'an ''lengkuas''; Ngaju Dayak ''langkuas''; and Iban ''eng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhizome
In botany and dendrology, a rhizome (; , ) is a modified subterranean plant stem that sends out roots and shoots from its nodes. Rhizomes are also called creeping rootstalks or just rootstalks. Rhizomes develop from axillary buds and grow horizontally. The rhizome also retains the ability to allow new shoots to grow upwards. A rhizome is the main stem of the plant that runs underground horizontally. A stolon is similar to a rhizome, but a stolon sprouts from an existing stem, has long internodes, and generates new shoots at the end, such as in the strawberry plant. In general, rhizomes have short internodes, send out roots from the bottom of the nodes, and generate new upward-growing shoots from the top of the nodes. A stem tuber is a thickened part of a rhizome or stolon that has been enlarged for use as a storage organ. In general, a tuber is high in starch, e.g. the potato, which is a modified stolon. The term "tuber" is often used imprecisely and is sometimes applied to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kroeung
''Kroeung'' ( km, គ្រឿង, krœăng, ) is a generic Khmer word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes.Cambodian Cooking Clas''What makes Cambodian Cuisine different'' Accessed July 21, 2007. Such dishes are often dubbed with the "-kroeung" suffix. ''Kroeung'' is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processor A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food ...s can be used in modern kitchens. Various ingredients, depending on the dish and the taste of the cook, can be pounded into ''kroeung''. The eight most commonly used are lemongrass, Magrut lime, magrut lime zest and leaves, galangal, turmeric, garlic, shallots, Thai pepper, d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Kha Gai
''Tom kha kai'', ''tom kha gai'', or Thai coconut soup ( th, ต้มข่าไก่, ; ) is a spicy and sour hot soup with coconut milk in Thai cuisine. Ingredients In Thailand, most ''tom kha kai'' recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added. Variations In a Thai-style ''tom kha kai'', dill weed is not used, whereas in a Lao-style ''tom kha kai'', dill weed (''phak si'', lo, ຜັກຊີ) is used. Dill weed is a common herb used in Lao cuisine. The Thais' answer to dill weed (known in Thailand as ''phak chi Lao'' ( th, ผักชีลาว), since it is known locally as a Lao herb) in Thai ''tom kha'' is coriander or cilantro (''phak chi'', th, ผักชี). There are other versions of ''tom kha kai'' made with seafood (''tom kha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medicinal Plants
Medicinal plants, also called medicinal herbs, have been discovered and used in traditional medicine practices since prehistoric times. Plants synthesize hundreds of chemical compounds for various functions, including defense and protection against insects, fungi, diseases, and herbivorous mammals. The earliest historical records of herbs are found from the Sumerian civilization, where hundreds of medicinal plants including opium are listed on clay tablets, c. 3000 BC. The Ebers Papyrus from ancient Egypt, c. 1550 BC, describes over 850 plant medicines. The Greek physician Dioscorides, who worked in the Roman army, documented over 1000 recipes for medicines using over 600 medicinal plants in ''De materia medica'', c. 60 AD; this formed the basis of pharmacopoeias for some 1500 years. Drug research sometimes makes use of ethnobotany to search for pharmacologically active substances, and this approach has yielded hundreds of useful compounds. These include the common drugs asp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethnobotany
Ethnobotany is the study of a region's plants and their practical uses through the traditional knowledge of a local culture and people. An ethnobotanist thus strives to document the local customs involving the practical uses of local flora for many aspects of life, such as plants as medicines, foods, intoxicants and clothing. Richard Evans Schultes, often referred to as the "father of ethnobotany", explained the discipline in this way: Ethnobotany simply means ... investigating plants used by societies in various parts of the world. Since the time of Schultes, the field of ethnobotany has grown from simply acquiring ethnobotanical knowledge to that of applying it to a modern society, primarily in the form of pharmaceuticals. Intellectual property rights and benefit-sharing arrangements are important issues in ethnobotany. History The idea of ethnobotany was first proposed by the early 20th century botanist John William Harshberger. While Harshberger did perform ethnobotanical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
