FabulousFusionFood's Spice Guide for Aromatic Ginger Home Page
Whole plant, dried
roots and roots of
aromatic ginger
Kaempferia
galanga.
Welcome to the summary page for FabulousFusionFood's Spice guide to Aromatic Ginger along with all the Aromatic Ginger containing recipes presented on this site, with 0 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Aromatic Ginger, Kaempferia galanga (also known as Sand Ginger, Lesser Galangale [erroneously], Cutcherry, Kenchur [Indonesia]; Cekur [Malay], Sha Jiang [China] and Resurrection Lily) represents the dried or fresh rhizomes of a stemless monocotyledonous plant in the Zingiberaceae (ginger) family. Like other members of the ginger family, the leaves grow from a rhizome and are ground hugging (hence the Chinese name of 'sand ginger'). The rhizomes themselves are quite similar to those of ginger, in that the subunits have a flattened, rather elliptical cross, section, but the rhizomes of Aromatic Ginger are much smaller (about 5cm in length). The leaves are tender and sprout direct from the rhizome and can be up to 40cm in diameter, with an ovoid shape and distinct, veins that radiate outwards from the stem. The leaves are used as an herb in Malay cuisine.
Aromatic ginger seems to originate in Southern India, but is no longer used in Indian cookery. Today the plant is found primarily in open areas in southern China, Taiwan, Cambodia and India, but is also widely cultivated throughout Southeast Asia. The fresh rhizome (typically peeled and grated or crushed) in the cuisines of the Malay peoples (particularly in Malaysia, Indonesia, Bali and Java) where it lends a strongly aromatic (if rather medicinal) quality to the dishes it flavours. In China and Thailand is is most typically sold dried rather than fresh as a medicine. However, dried sand ginger is a feature of some dishes in the Sichuan province of China.
Aromatic ginger is also often referred to as Lesser Galangale (or lesser galangal), but as this name is more properly applied to Alpinia officinarum I have tried to avoid its use here. Outside its region of use it is hardly seen as a spice, but dried Aromatic ginger can be found in Oriental herbalist shops. However, fingerroot makes a reasonable substitute for the fresh rhizome.
This is a strongly aromatic, spice-like, almost medical member of the ginger family. The sand ginger rhizome contains about 2.5 to 4% essential oil, whose main components are ethyl cinnamate (25%), ethyl-p‑methoxy cinnamate (30%) and p‑methoxy cinnamic acid; furthermore, 3‑carene-5‑one was found.
The plant is native to South India, but today mainly cultivated in South East Asia and China. It’s of no importance in today’s Indian cooking.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Aromatic Ginger, Kaempferia galanga (also known as Sand Ginger, Lesser Galangale [erroneously], Cutcherry, Kenchur [Indonesia]; Cekur [Malay], Sha Jiang [China] and Resurrection Lily) represents the dried or fresh rhizomes of a stemless monocotyledonous plant in the Zingiberaceae (ginger) family. Like other members of the ginger family, the leaves grow from a rhizome and are ground hugging (hence the Chinese name of 'sand ginger'). The rhizomes themselves are quite similar to those of ginger, in that the subunits have a flattened, rather elliptical cross, section, but the rhizomes of Aromatic Ginger are much smaller (about 5cm in length). The leaves are tender and sprout direct from the rhizome and can be up to 40cm in diameter, with an ovoid shape and distinct, veins that radiate outwards from the stem. The leaves are used as an herb in Malay cuisine.
Aromatic ginger seems to originate in Southern India, but is no longer used in Indian cookery. Today the plant is found primarily in open areas in southern China, Taiwan, Cambodia and India, but is also widely cultivated throughout Southeast Asia. The fresh rhizome (typically peeled and grated or crushed) in the cuisines of the Malay peoples (particularly in Malaysia, Indonesia, Bali and Java) where it lends a strongly aromatic (if rather medicinal) quality to the dishes it flavours. In China and Thailand is is most typically sold dried rather than fresh as a medicine. However, dried sand ginger is a feature of some dishes in the Sichuan province of China.
Aromatic ginger is also often referred to as Lesser Galangale (or lesser galangal), but as this name is more properly applied to Alpinia officinarum I have tried to avoid its use here. Outside its region of use it is hardly seen as a spice, but dried Aromatic ginger can be found in Oriental herbalist shops. However, fingerroot makes a reasonable substitute for the fresh rhizome.
This is a strongly aromatic, spice-like, almost medical member of the ginger family. The sand ginger rhizome contains about 2.5 to 4% essential oil, whose main components are ethyl cinnamate (25%), ethyl-p‑methoxy cinnamate (30%) and p‑methoxy cinnamic acid; furthermore, 3‑carene-5‑one was found.
The plant is native to South India, but today mainly cultivated in South East Asia and China. It’s of no importance in today’s Indian cooking.
The alphabetical list of all Aromatic Ginger recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
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