- …galangal is part of the medicine "Swedish Drops"?
- …galangal can induce premature menstruation or abortion?
- …fresh galangal can be replaced by one half portion of fresh ginger?
- …in an airtight container, in a cool, dark place, galangal root can last up to several months?
- …fresh galangal has a distinctive aroma, reminiscent of spruce or pine needles?
- …galangal is an essential ingredient in curry?
- …galangal as a spice is the root of the Alpinia galangal plant, used fresh, dried, ground into powder or preserved?
Apples with horseradish and galangal
1 kg apples
½ teaspoon ground cinnamon
1 teaspoon ground galangal
50 g butter
100 g mayonnaise
5 tablespoons sweet white wine
4 tablespoons grated horseradish
sugar and salt to taste
Peel and core apples, and simmer in butter, cinnamon and part of the galangal. After cooling, mash to a paste, add horseradish, mayonnaise, white wine and remaining galangal. Add salt and sugar to taste. Serve as an appetizer, side dish or main course.
Galangal has an aroma similar to ginger, but somewhat gentler. In the areas of its origin it was considered a "magic remedy". Its active substances were considered euphoria-inducing and aphrodisiac. In the 17th and 18th centuries, galangal was exported from China through Russia, and so in western Europe was called "Russian root", especially since it was widely used in Russian cuisine in the 17th century. Old Russian gingerbreads, mead and raspberry drinks, hot mead and fermented drinks, even vodka received a unique aroma from galangal. From the 19th century onward in western Europe, especially France, galangal was used in the manufacture of liqueurs. It is usually used in conjunction with tarragon, whose flavor it mellows.