FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
GALANGAL, GALANGAL ROOT, EAST INDIAN ROOT, CHINESE GINGER
Ward, Artemas. 1923. The Encyclopedia of Food. New York, Number Fifty, Union Square.
is the aromatic rootstock of several plants of the ginger family, imported chiefly from China. It is used, though less than formerly, as a spice and in parts of Europe as a medicine. The title "edible galangal" is also given to the Chufa.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
Lat. Alpinia officinarum; Fr. Gfalanga mineur. A Chinese plant, the rhizome of which provides a mild form of ginger. Not to be confused with the English Galingale, Lat. Cyperus longus; fr. Souchet.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is the pungent aromatic rhizome of an Asian plant of the ginger family, which is widely used in cooking and herbal medicine.
- ORIGIN Middle English>galingale, via Old French from Arabic kalanjan.
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
The pungent, aromatic oil of the galangal root is a bitters, vermouth, spice, and ginger ale flavoring agent for beverages. The extract is a bitters, fruit, liquor, spice, and ginger ale flavoring agent for beverages, ice cream, ices, candy, baked goods, bitters, and liquors. Related to true ginger, it was formerly used in cooking and in medicine to treat colic. No known toxicity. GRAS ACCEPTED
