Definitions
from The Century Dictionary.
- noun Same as
galangal .
from the GNU version of the Collaborative International Dictionary of English.
- noun The pungent aromatic rhizome or tuber of certain East Indian or Chinese species of Alpinia (
Alpinia Galanga andAlpinia officinarum ) and of theKæmpferia Galanga ), -- all of the Ginger family.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Alternative spelling of
galangal .
Etymologies
Sorry, no etymologies found.
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Examples
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There are two kinds of what we call galanga, one small with a strong scent, which is brought from China to these parts, and thence to Portugal and other Western countries.
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Thai Tom Kah delicate hot and sour coconut soup with your choice of chicken or shrimp infused with the flavors of Lemongrass, Kaffir lime leaf, and southeast Asian galanga.
madrigle Diary Entry madrigle 2006
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If you eat it, you should definately bring in dried galanga root, peanut sauce mix, rice paper, phad thai noodles, kaffir lime leaves, Tom Kai Gai soup spices, and various Thai/Vietnamese spices that I didn't list above.
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But the form galangal seems to be the current English name, used alongside galanga.
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I've had galanga candies we purchased at a large Chinese market near Newark.
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By dint of googling (only 9 hits for the word as printed) and my amazing linguistic truffle-hunting skills (I combined the "Malay" in the quoted passage with what appeared to be Malay text in some of the Google results and took out my Malay dictionary), I discovered that the word should be lengkuas, a Malay word for the spice whose Linnean name is Alpinia galanga.
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Galangal Galangal is a name given to the underground stem, or rhizome, of two Asian ginger relatives, Alpinia galanga or greater galangal, and Alpinia officinarum or lesser galangal.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Galangal Galangal is a name given to the underground stem, or rhizome, of two Asian ginger relatives, Alpinia galanga or greater galangal, and Alpinia officinarum or lesser galangal.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Pound and grind together 100 g Tinospora rumphii vine and 100 g galangal (Alpina galanga) roots.
Chapter 5 1994
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Other writers speak of black spice, galanga, aqua vitæ,
The Social History of Smoking George Latimer Apperson 1897
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