The Science of Spice

139

GALANGAL

Gg

BLENDS TO TRY

Use and adapt these classic blends

featuring galangal:

Khao kua p49

Bumbu p52

RELEASE THE FLAVOUR

Fresh galangal is best grated or pounded

to a paste; slices release flavour more

slowly. Oils are essential for fullness of

flavour. Powder is harsher and less complex

than fresh because subtler flavour

compounds evaporate with processing.

BLENDING SCIENCE

Galangal’s trademark lingering pungency comes from penetrating cineole and medicinal

camphor, and unusual galangal acetate is responsible for its wasabi-like tang. Similarly

uncommon methyl cinnamate and fenchyl acetate are often found in fruits, lending subtle

notes of balsamic vinegar and fir tree, respectively.

FOOD PARTNERS

Meat Add galangal paste to

your base for a beef rendang, slow-

cooked beef ribs, or chicken marinade.

Simmer slices in beef or chicken stock

to form a base for pho, the Vietnamese

noodle soup.

Smoothies Swap ginger for a

smaller amount of galangal in your

favourite fruit or vegetable smoothie.

Fish and shellfish Combine

galangal and lemongrass with shallots,

garlic, chilli, and fish sauce to make a

paste for Thai fish curry.

Fruit Grated galangal with lime juice,

fish sauce, sugar, chilli, and garlic makes

a zingy dressing for green papaya or

other fruit salads.

Cool signal sent to brain

Taste buds

Tongue papilla

Surface of tongue

Ground

Fresh

Cineole’s cooling effect

find a match for this

lingering compound:

coriander’s related

camphene brings a

cooling camphorous

taste, while also

adding floral and

citrus flavours

enhance eucalyptus

with cineole spices:

bay strengthens

pine-fir notes, and

complements the

medical character

cardamom also

brings minty notes

from shared fenchyl

acetate, as well as

floral citrus aromas

pair with spices on

the sweet spectrum:

cinnamon shares

methyl cinnamate,

bringing a woody

sweetness

clove brings a

heady sweetness and

more woody spiciness

from caryophyllene

partner with spices

that complement

this rare compound:

dill and caraway

have minty nuances,

and add a background

of lemon and mild anise

CINEOLE

penetrating |

eucalyptus | herbal

FENCHYL ACETATE

sweet | minty |

herbal

CAMPHOR

pungent | medicinal |

bitter

METHYL CINNAMATE

balsamic | cherry |

cinnamon

Kitchen

creativity

Galangal’s flavour is an intriguing mix of cardamom, ginger, and saffron, with

mustard and citrus notes. It has a reputation for heightening other flavours

while retaining its own distinctive character.

If substituting ground galangal,

use half as much as fresh.

Galangal’s peculiar mouth-

numbing coolness comes

from cineole. This flavour

compound has a molecular

shape that directly stimulates

a cold thermoreceptor, called

TRPM8, which normally

senses cold temperatures.

Cineole molecule

stimulates cold receptor

Cineole

molecule

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Flavour Group | PENETRATING TERPENES | Galangal

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