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• See below; A Curry Against Cancer -  Summary: Fighting cancer with Galangal

• Galangal is native to Java. It is widely used in Indonesia and Malaysia as a food flavouring and spice. Lesser galangal is native to China, growing mainly on the southeast coast. It is also grown in India and the rest of South East Asia. Although barely used in Europe today, both galangals were formerly imported in great quantity, as medicine and spice. Galangal was known to the ancient Indians, and has been in the West since the Middle Ages. Its stimulant and tonic properties are recognized by the Arabs who ginger up their horses with it, and by the Tartars, who take it in tea. In the East, it is taken powdered as a snuff, and is used in perfumery and in brewing.

• Spice Description
  The galangals are fascinating ginger-like spices used in South East Asia.

• Greater Galangal (Laos): Used as a flavouring throughout Indonesia, Malaysia and parts of India. Orangey-brown skin with pale yellow or white interior. The rhizomes are longer than lesser galangal. Available as slices, 3mm (1/8 in) thick or powder.
  Bouquet: Gingery and camphorous
  Flavour: Pungent but less so than lesser galangal.
  Hotness Scale: 5

• Lesser Galangal (kencur): Used as a flavouring in Indochina and Indonesia but not in Chinese cooking. The 8 x 2cm (3 x 3/4in) rhizome has a red-brown interior. The texture is fibrous. Available as slices or powder.
  Bouquet: Aromatic and gingery
  Flavour: Aromatic and pungent, peppery and ginger like.
  Heat Scale: 6

• Kaempferia Galangal: Used as a flavouring in South East Asia. Often identified as greater galangal. Red skin and white interior.
  Bouquet: Sweet and sickly with pungent undertones.
  Flavour: Like Bouquet but much stronger.
  Heat Scale: 5

• Preparation and Storage
  Use like ginger, powdered, bruised or crushed. One slice of the root is equivalent to half a teaspoon of powder. Generally small quantities are specified in recipes, Laos being used in larger amounts than kencur. The powders should be stored in airtight containers.

• Culinary Uses
  The use of greater galangal is confined to local Indonesian dishes such as curries. Although known in Europe since the Middle Ages, galangal is now used only in Far Eastern cookery from Indonesia, Indochina, Malaya, Singapore and Thailand. Like ginger, galangal is a ‘de-fisher’ and so appears frequently in fish and shellfish recipes often with garlic, ginger, chilli and lemon or tamarind. Laos powder is more important
  than kencur and, as well as with fish, is used in a wide variety of dishes such as sauces, soups, satays and sambals, chicken, meat and vegetable curries. Although used in the often searingly hot Indonesian cookery, Laos powder enhances dishes such as chicken delicately spiced with fennel and lemon grass and gently cooked in coconut milk. However, these mild dishes are usually accompanied by vegetable or fish sambals fiery with chilli. ‘A Cook they hadde with hem for the nones To boille
  the chiknes with the Marybones and poudre Merchant tart and galyngale’ (Chaucer, 1386)

• Attributed Medicinal Properties
  Resembling ginger in its effects, galangal is an aromatic stimulant, carminative and stomachic. It is used against nausea, flatulence, dyspepsia, rheumatism, catarrh and enteritis. It also possesses tonic and antibacterial qualities and is used for these properties in veterinary and homeopathic medicine. In India it is used as a body
  deodorizer and halitosis remedy. Both galangals have been used in Europe and Asia as an aphrodisiac for centuries. Gerard (1597) says: ‘they conduce to venery, and heated the too cold reines (loins)’.

• A CURRY AGAINST CANCER
  
  Summary: Fighting cancer with Galangal

• Synopsis
  Galangal, a common ingredient in Thai cooking, has been found to have
  anti-cancer properties say researchers at King's College London.
  
  You can view this document by "CLICKING HERE" (Including Video)
  
  The ginger-like root was among seven South East Asian plants which were
  evaluated to see if there was a scientific basis for their traditional
  reputation as cancer treatments.

• Galangal stood out from the others in laboratory testing because its extract was found both to kill cancer cells and to increase the ability of healthy cells to protect themselves from carcinogens.
  
  Peter Houghton, Professor of Pharmacognosy at King's has spent over 30 years testing the medicinal properties of natural remedies from around the world. His work is part of a long tradition - one in four of the medicines on the market today are based on plant molecules.

• While promising, the tests of Galangal's anti-cancer properties are at an early stage. They are still a long way short of advising us all to eat Thai curry as an antidote to cancer.

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