The plant grows from rhizomes in clumps of stiff stalks up to 2 metres (6 ft 7 in) in height with abundant long leaves that bear red fruit.[9] It is an evergreen perennial.[9] This plant's rhizome is the "galangal" used most often in cookery. It is valued for its use in food and traditional medicine. The rhizome has a pungent smell and strong taste reminiscent of citrus, black pepper and pine needles. Red and white cultivars are often used differently, with red cultivars being primarily medicinal, and white cultivars primarily as a spice.[6][7] The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom.
How to Prepare
Soak dried slices in warm water to soften them.
Crush or grate the softened galangal for better infusion.
Mix with other marinade ingredients such as garlic, lemongrass, and chili.
Marinate meats for at least two hours, or overnight for a more intense flavor.
