Galangal

Scientific name Alpinia galanga (L.) Willd. is in the family. ZINGIBERACEAE As well as galangal, black galangal, red galangal, cardamom, cardamom, ginger, turmeric, rew, praw pa, praw hom, Wan Nang Kham, and Wan Rakkha.

In addition, galangal also has other local names, such as Sa-E-Chei Sa-Eor-Khoey (Mae Hong Son), Kha Yuak (Northern Region), Kha Luang (Northern-Northeast Region), Kukkorohini (Central Region). etc.

Galangal is a plant that has underground stems (rhizomes) and also consists of leaves, flowers, fruits, and seeds. It is classified in the ginger family. It is a type of medicinal plant that is commonly used in our country and Indonesia in cooking various dishes. It is used as a spice to help flavor food. Deodorizes the fishy smell of various meats, is used as an ingredient in various curry pastes or chili pastes, and is used to season various foods such as tom kha, tom yum, spicy stir-fry, etc. In addition, the flowers and young stems can also be eaten as fresh vegetables.

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