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Galangal leaves are large, elongated, and have a blade-like shape. Long stems grow straight up from the underground rhizome and the leaves can reach 25 to 35 centimeters in length. Galangal leaves are aromatic and pungent. The flavor of the leaves is similar to ginger, with a subtle spice and hints of citrus.
Galangal leaves are available year-round.
Galangal, also known as Galanga, Kah, Laos root and Garingal, is a tropical plant and member of the Zingiberaceae family. It is related to ginger and is more commonly known for its root than its leaves. Galangal leaves are most often used as an herb and flavoring agent.
Galangal leaves are used to impart flavor to soups, stews, curries and chutneys. Leaves should be washed prior to use, and any blemished areas removed. The flavors of the Galangal leaf compliment meats, fish and shellfish, and pair well with citrus, garlic, and tamarind. Store Galangal leaves in the crisper drawer, wrapped in plastic for up to a week.
Galangal has a rich history in cooking, but it is most often the root and not the leaf that is recognized. The Galangal leaf is used in Malaysian traditional medicine, especially for after-birth care. Galangal leaves are used in bath water, and are believed to stimulate circulation and help with post-pregnancy rheumatism.
Galangal probably originated in Southeast Asia, specifically in southern China, where it was used as a medicinal herb. Galangal is now cultivated in Thailand, Malaysia and Indonesia. Its name is likely derived from the Arabic translation of its Chinese name, Liang Jiang (meaning high, good ginger). Galangal leaves are commonly used in Asia and in the Middle East. In the United States, Galangal leaves can be found in Asian markets.
Recipes that include Galangal Leaves. One is easiest, three is harder.
|Pan Cuisine||Beef Liver & Galangal Leaves Chutney - Naga Chutney|