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Galangal

In season

Food Description:

Also called Laos Powder or Java Root, galangal is similar in appearance to ginger, but smoother and creamier. It has a pervading tangy perfume and pungency associated with Asian cuisine.

General Information:

Category: Spice
To Buy: Fresh galangal should be clean with a rosy glow, and should snap easily when broken. Dried galangal slices and powder are available from Asian or spice shops. Good quality galangal powder should be a pale, creamy colour.
To Store: Store fresh rhizomes in the crisper section of the fridge. Dried galangal should be kept in airtight containers away from heat and light. Dried slices will last for up to 3 years, while the powder should be used within 18 months of purchase.
Tips and Tricks: Add grated or finely chopped fresh root to Asian dishes, especially Thai food. Dried slices are useful in clear Asian soups, and the powder is a good substitute when fresh is unavailable.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Aches & Pains
Inflammation
 Arthritis

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



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