"Katra" > wrote in message
...
> 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.

You are better off just freezing it in small portions. The loss of flavor
and the work involved in drying, is not worth it. I have a little container
of dried laos because I couldn't find the root. But now that you have found
it, I will be looking for some too. :-) Let us know how you like it when you
start using it in your cooking.

Elly