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Ras el hanout is a spice mixture from Morocco that includes rosebuds, lavender, galangal and cardamom.
The pungent sauce has a real kick from the galangal, a peppery form of ginger.
Common soto spices include shallots, garlic, turmeric, galangal, ginger, coriander, salt, candlenut and pepper.
The plant's rhizomes, the part known as galangal, are thin and tough, and they are the principal reason the plant is cultivated.
Frankincense, cloves, cinnamon, nutmeg, and galangal are all used repeatedly.
Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish.
The lemongrass stalks need to be thinly sliced and fresh galangal should be diced.
The people employ themselves extensively, and export quantities of ginger and galangal.
The rhizomes, known as galangal, are valued for their spicy flavor and aromatic scent.
Other notable members of this plant family are turmeric, cardamom, and galangal.
Recipes for the "phrik khing" curry paste usually include lemongrass, garlic and galangal.
The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives.
Some rhizomes are used directly in cooking, including ginger, turmeric, galangal, and fingerroot.
Ginger and galangal are produced in great quantities as well as other drugs.
In this are dissolved three other oils; oil of myrrh, oil of cinnamon, oil of galangal.
The soup is made of ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, salam (bay leaves), and lemongrass sauteed with oil until it gets aromatic.
