Monday, August 28, 2017

Galangal roots

Galangal (Alpinia galangal L.), also known as greater galanga, East Indian root, Chinese ginger root, colic root and galingale, is a perennial weed native to Southern China South East Asia and the Indonesia/Malaysian archipelago.

The flavor is somewhat aromatic and camphoraceous and blends well with ginger and other types of spicy/sweet compounds. For this reason, it works well in ginger ale flavors, root beer flavors, and other spicy blends.

The study shows that camphor, cineole (20-30%), and methyl cinnamate (48%) as the major volatile compounds. The essential oil is obtained by steam distillation of dried rhizomes with maximum yields of about 1%. The oil exhibits a fresh, camphor-like odor with a distinct cineole-like top note and a warm undertone of rich and spicy body. The flavor is somewhat bitter at higher concentration.

In processed foods, the oil is the natural choice, because of freedom from contamination and ease of standardization. The oil is also useful in medical preparations.
Galangal roots
 
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