In article . net>,
"George Beasley" > wrote:
>
>
> In my Indonesian recipe book it is called "Kentjur". And described as the
> root of the Kamferia Galanga. To quote the book, Cooking the Indonesian Way
> by Alec Robeau: "Sometimes available in powdered form. Although a real
> substitute is not available I have used Chinese Five Spice which is freely
> available in Chinese stores. If you use Five Spice use it sparingly."
>
> Under "Laos" it states: "Root of the Greater Galingale." No further
> description.
>
> I have laos in powder form and on the little bottle it is described as
> galangal powder. "Laos has a pleasant flavor, suitable for Oriental dishes,
> stews, meat etc: Laos, djahe, djintan, ketoembar and koenjit are the 5 basic
> spices used in Oriental cuisine."
>
> Hope this helps.
>
> Elly
>
>

Thank you! :-)
I'd planned on going ahead and processing and freezing it, but I wonder
how much difference their would be in flavor if I dried and powdered
some?

I know there is a _world_ of difference between dried and fresh ginger
root!
--
K.