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Galangal is also known as Thai ginger or Siamese ginger (because of how it closely resembles fresh ginger), but it's actually its own ingredient. You'll find it in Thai, Indonesian, and Malaysian cooking.
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Galangal Galangal (Blue Ginger or Laos Ginger) The Galangal plant is also known as Blue Ginger and Laos Ginger. It is grown for the rhizome or root which is an essential, and popular ingredient in Lao and Thai food amongst many other cuisines. The botanical name is Alpinia galanga..
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It is native to Indonesia and grows about 6 feet tall and has wide blade-like leaves. The small flowers are greenish-white with a dark-red veined tip. The flowers produce red berries. Galangal grows as a perennial and the rhizomes, or roots, are what is harvested and used after about 1 year of growth.
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Alpinia galanga, commonly known as Siamese ginger, Thai ginger or galangal, is a tropical evergreen perennial with a thick aromatic rhizome. It is native to Southeast Asia.
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This plant ( Alpinia galanga, previously known as Languas galanga) is also sometimes called blue ginger (not to be confused with Dichorisandra thyrsiflora ), Thai ginger, galanga, java galangal, or the outdated Siamese ginger.
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Thai ginger, also known as galangal, is a root that is an essential ingredient in Southeast Asian cuisine. It has a distinct and exotic aroma that can elevate any dish, making it a favorite among chefs and home cooks alike. Thai ginger is a versatile ingredient that can be used in a variety of dishes, from soups to stir-fry to desserts.
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Arisème petit-prêcheur. The Arisaema can not be confused with any other species. There are only two American species of Arisaema, the most common being this one, the Jack-in-the-pulpit. The other one, the Green dragon, with a single leaf, is only found on certain islands of the St. Lawrence . The Jack-in-the-pulpit is found in all Southern.
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Galangal is also know as Thai ginger or Siamese ginger (because it resembles fresh ginger so much), but it really is its own ingredient. It's commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangal is smoother and paler than ginger and its flesh is much harder. It can't be grated like ginger can, but instead must be sliced.
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Attractive pink, purple, or orange flowers. The hidden ginger is a beautiful plant that produces pink, purple, or orange flowers that enhance any garden. It typically grows 2 to 3 feet tall and has a bitter taste that's perfect for foods like soups, and it also works well in spicy foods like chili. 8. Kahili Ginger.
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The "true" Ginger plant as most commonly used is part of the genus Zingiber of which the best known species is Zingiber Officinale (Garden Ginger, called Khing or "King of Herbs" in Thailand). Other well-known genera in the Ginger family are Galangal (Thai Ginger), Turmeric (Curcuma), and Cardamom, among some others. eBook | Click for details
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What is galangal, thai ginger? The Galangal plant is a rhizome with culinary and medicinal uses. Galangal was known to the ancient Indians, and has been in the West since the Middle Ages .In its raw form, galangal has a citrusy, earthy aroma, with hints of pine and soap in the flavor.
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Belonging to the same family as ginger; Galangal is a root seasoning that is commonly used in Thai cooking, as well as in ornamental landscaping, and as a medicinal digestive aid. Galangal requires very specific soil and environmental conditions to grow outdoors but grows easily in large containers.
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Kaempferia parviflora, the Thai black ginger, Thai ginseng or krachai dum, is an herbaceous plant in the family Zingiberaceae, native to Thailand. Kaempferia parviflora has been the subject of increased scientific interest in recent years.
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1. Common Ginger 2. Beehive Ginger 3. Bitter Ginger 4. Myoga Ginger 5. Crepe Ginger 6. Hidden Ginger 7. Butterfly Lily Ginger 8. Shell Ginger 9. Dancing Ladies Ginger 10. Yellow Ginger 11. Red Ginger 12. Torch Ginger 13. Mango Ginger 14. Kahili Ginger 15. Thai Ginger
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The Thai Ginger Plant, also known as Galangal, is a staple ingredient in Thai, Indonesian, and Malaysian cuisine. Its aromatic rhizomes impart a spicy, citrusy flavor with hints of pine and ginger, enhancing various dishes such as curries, soups, stir-fries, and marinades.
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The Thai tulip (Curcuma alismatifolia), so named because of its superficial resemblance to tulips, is actually a ginger related to the spice plant Turmeric (Curcuma longa). This plant is a perfect choice for people just starting out with gingers. Many gingers are slow to bloom and then only bloom once a year, but not Curcuma alismatifolia.
