Spices Thai Food Galangal, Nutmeg Tree And KrachaiGalangal Scientific name:Alpinia galangal (L.) Willd. Family:ZINGIBERACEAE Vernacular name:Kha Galangal is one of the members of the ginger family. It's the rhizome of a plant Alpinia galangal(L.)Willd. The plant is about 1-2 metres high and has long arrow leaves and little white, red-streaked flowers. The rhizomes arc knobbly and ginger-like that are deep orange-brown in colour, aromatic, pungent and bitter. Dried rhzome pieces are tougher and woodier than dried ginger. It's utilised in soups and stews, but remove ahead of serving as they are unpleasant and woody to chew on. Its piquant taste is akin to cardamon and ginger. Galangals are utilised fresh in curries and stews. It's an crucial component of Thai curry pastes and other Thai cooking. The rhizomes and its important oil are employed to treat catarrh and respiratory problems. It's at the same time carminative and stomachic. Each the fresh and dried rhizomes are used in Thai-style soups and curries. Nutmeg Tree Scientific name:Myristica fragrans Houtt. Family:MYRISTICACEAE Vernacular name:Chan thed Myristica fragrans is unigue among spice plants as it produces two diverse spices: ntmeg and mace. Nutmeg is the kernel of the seed, mace is the lacy growth, known as the aril, which surrounds the seed. Nutmeg was being employed in China as a medicine for digestive disorders. The Indians and Arabs valued it as a treatment for digestive, liver and skin complaints and ...[ ]
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