Special spices
 

When to use galanga, long pepper and melegueta pepper
as all recipes are simplified to use their classical
substitutes ?

TIA,

Gerardus

Special spices
 

Gerardus > wrote:
> When to use galanga, long pepper and melegueta pepper
> as all recipes are simplified to use their classical
> substitutes ?

Galanga (also called Kah or Lao in Thailand), while a form of ginger, has a
unique flavor. There is no substitute.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Special spices
 

Nick Cramer said...
> Gerardus > wrote:
> > When to use galanga, long pepper and melegueta pepper
> > as all recipes are simplified to use their classical
> > substitutes ?
>
> Galanga (also called Kah or Lao in Thailand), while a form of ginger, has a
> unique flavor. There is no substitute.
>
>

Thanks !

I'm searching recipes that use those ingredients...
as most Asian recipes in English don't !


Gerardus

Special spices
 

Gerardus > wrote:
> Nick Cramer said...
> > Gerardus > wrote:
> > > When to use galanga, long pepper and melegueta pepper
> > > as all recipes are simplified to use their classical
> > > substitutes ?
> >
> > Galanga (also called Kah or Lao in Thailand), while a form of ginger,
> > has a unique flavor. There is no substitute.
> >
> Thanks !
>
> I'm searching recipes that use those ingredients...
> as most Asian recipes in English don't !

I don't have any recipes that use long pepper or melegueta pepper, but I
can mail or email you some Thai recipes that use galanga, in English, if
you want.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Special spices
 

Nick Cramer said...
> Gerardus > wrote:
> > Nick Cramer said...
> > > Gerardus > wrote:
> > > > When to use galanga, long pepper and melegueta pepper
> > > > as all recipes are simplified to use their classical
> > > > substitutes ?
> > >
> > > Galanga (also called Kah or Lao in Thailand), while a form of ginger,
> > > has a unique flavor. There is no substitute.
> > >
> > Thanks !
> >
> > I'm searching recipes that use those ingredients...
> > as most Asian recipes in English don't !
>
> I don't have any recipes that use long pepper or melegueta pepper, but I
> can mail or email you some Thai recipes that use galanga, in English, if
> you want.
>
>

Thanks !


I had a look in the David Thompson book and galanga is used at lots of
places !

We shall try before the galanga we got from a friend turns bad...


Gerardus

Special spices
 

Gerardus > wrote:
> Nick Cramer said...
> > Gerardus > wrote:
> > > Nick Cramer said...
> > > > Gerardus > wrote:
> > > > > When to use galanga, long pepper and melegueta pepper
> > > > > as all recipes are simplified to use their classical
> > > > > substitutes ?
> > > >
> > > > Galanga (also called Kah or Lao in Thailand), while a form of
> > > > ginger, has a unique flavor. There is no substitute.
> > > >
> > > Thanks !
> > >
> > > I'm searching recipes that use those ingredients...
> > > as most Asian recipes in English don't !
> >
> > I don't have any recipes that use long pepper or melegueta pepper, but
> > I can mail or email you some Thai recipes that use galanga, in English,
> > if you want.
> >
> Thanks !
>
> I had a look in the David Thompson book and galanga is used at lots of
> places !
>
> We shall try before the galanga we got from a friend turns bad...

Slice it about 1/8" (3 mm) thick, dry it and put it in a closed container.
Dried galanga will keep indefinitely, unrefrigerated.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Special spices
 

Nick Cramer said...
> Gerardus > wrote:
> > Nick Cramer said...
> > > Gerardus > wrote:
> > > > Nick Cramer said...
> > > > > Gerardus > wrote:
> > > > > > When to use galanga, long pepper and melegueta pepper
> > > > > > as all recipes are simplified to use their classical
> > > > > > substitutes ?
> > > > >
> > > > > Galanga (also called Kah or Lao in Thailand), while a form of
> > > > > ginger, has a unique flavor. There is no substitute.
> > > > >
> > > > Thanks !
> > > >
> > > > I'm searching recipes that use those ingredients...
> > > > as most Asian recipes in English don't !
> > >
> > > I don't have any recipes that use long pepper or melegueta pepper, but
> > > I can mail or email you some Thai recipes that use galanga, in English,
> > > if you want.
> > >
> > Thanks !
> >
> > I had a look in the David Thompson book and galanga is used at lots of
> > places !
> >
> > We shall try before the galanga we got from a friend turns bad...
>
> Slice it about 1/8" (3 mm) thick, dry it and put it in a closed container.
> Dried galanga will keep indefinitely, unrefrigerated.
>
>

Thanks !


Gerardus

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Nick wrote on 20 Aug 2007 10:07:35 GMT:

NC> Gerardus > wrote:
??>> Nick Cramer said...
??>>> Gerardus > wrote:
??>>>> Nick Cramer said...
??>>>>> Gerardus > wrote:
??>>>>>> When to use galanga, long pepper and melegueta pepper
??>>>>>> as all recipes are simplified to use their classical
??>>>>>> substitutes ?
??>>>>>
??>>>>> Galanga (also called Kah or Lao in Thailand), while a
??>>>>> form of ginger, has a unique flavor. There is no
??>>>>> substitute.
??>>>>>
??>>>> Thanks !
??>>>>
??>>>> I'm searching recipes that use those ingredients...
??>>>> as most Asian recipes in English don't !
??>>>
??>>> I don't have any recipes that use long pepper or
??>>> melegueta pepper, but I can mail or email you some Thai
??>>> recipes that use galanga, in English, if you want.
??>>>
??>> Thanks !
??>>
??>> I had a look in the David Thompson book and galanga is
??>> used at lots of places !
??>>
??>> We shall try before the galanga we got from a friend turns
??>> bad...

NC> Slice it about 1/8" (3 mm) thick, dry it and put it in a
NC> closed container. Dried galanga will keep indefinitely,
NC> unrefrigerated.

Like root ginger, galanga can be frozen. I agree that there is a
noticeable difference in taste between galanga and ginger tho'
they are related plants and store-bought dried galanga seems to
have less taste than dried ginger.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

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Gerardus wrote:
> When to use galanga, long pepper and melegueta pepper
> as all recipes are simplified to use their classical
> substitutes ?
>
> TIA,
>
> Gerardus


The Encyclopoedia of Spices says:

Melegueta pepper is native to tropical West Africa and grows mainly in
Ghana. the spice is practically unknown in modern Western cuisine,
although it was used in Europe in the Middle Ages and Renaissance. It
was a flavouring for the old wine 'Hippocras' and is still used for the
production of beer, wine and spirits, and the flavouring of vinegar.
Meleguetta pepper was generally known as 'Grains of Paradise'. In fact
there are two spices, meleguetta pepper and the true Grains of Paradise,
Aframomum granum paradisi, referred to by this name. The Grain Coast of
West Africa is named for the spice in the same way as the other 'Coasts'
are called Ivory, Gold and Slave. Originally transported across the
Sahara by caravan, the spices were popular in Europe from the time of
Elizabeth 1, who personally had a predilection fro them, until the time
of George III who proscribed them, amongst other things. trade dwindled
and only the Scandinavians, who had a West African foothold, continued
to use them.

[..snip..]

Culinary Uses

Melegueta pepper may be used for culinary purposes and as a substitute
for pepper in centres of local production. Its use is generally confined
to West African cookery, though it may also find its way into Moroccan
ras el hanout combinations. Some ancient European recipes may call for
it, but pepper mixed with a little ginger may be substituted. Today in
Scandinavia, the seeds are used to flavour akavit. They may be chewed to
sweeten the breath.

see http://www.theepicentre.com/Spices/meleguet.html

I had never heard of it, though it sounds intriguing.

Cheers,

Ian

Special spices
 

Gerardus wrote:
>
> I had a look in the David Thompson book and galanga is used at lots of
> places !
>
> We shall try before the galanga we got from a friend turns bad...

I keep it in a jar of sherry in the refrigerator. Another jar has ginger
kept the same way. Turns a little dark, but keeps well. :D

--
Saara
http://skagitfoodshed.wordpress.com/

Special spices
 

Saara said...
> Gerardus wrote:
> >
> > I had a look in the David Thompson book and galanga is used at lots of
> > places !
> >
> > We shall try before the galanga we got from a friend turns bad...
>
> I keep it in a jar of sherry in the refrigerator. Another jar has ginger
> kept the same way. Turns a little dark, but keeps well. :D
>
>

Do you mean a jar full of Xeres ?


Gerardus who gets sherry in bottle

Special spices
 

Gerardus wrote:
> Saara said...
>> Gerardus wrote:
>>> I had a look in the David Thompson book and galanga is used at lots of
>>> places !
>>>
>>> We shall try before the galanga we got from a friend turns bad...
>> I keep it in a jar of sherry in the refrigerator. Another jar has ginger
>> kept the same way. Turns a little dark, but keeps well. :D
>>
>>
>
> Do you mean a jar full of Xeres ?
>
>
> Gerardus who gets sherry in bottle

I just pour a little Oloroso from the bottle into a jar with chunks of
galangal or ginger. Just enough to cover. Makes good "cooking wine"
later! Vermouth and vodka have also been used in this household.

--
Saara
http://skagitfoodshed.wordpress.com/

Special spices
 

ian said...
> Gerardus wrote:
> > When to use galanga, long pepper and melegueta pepper
> > as all recipes are simplified to use their classical
> > substitutes ?
> >
> > TIA,
> >
> > Gerardus
>
>
> The Encyclopoedia of Spices says:
>
> Melegueta pepper is native to tropical West Africa and grows mainly in
> Ghana. the spice is practically unknown in modern Western cuisine,
> although it was used in Europe in the Middle Ages and Renaissance. It
> was a flavouring for the old wine 'Hippocras' and is still used for the
> production of beer, wine and spirits, and the flavouring of vinegar.
> Meleguetta pepper was generally known as 'Grains of Paradise'. In fact
> there are two spices, meleguetta pepper and the true Grains of Paradise,
> Aframomum granum paradisi, referred to by this name. The Grain Coast of
> West Africa is named for the spice in the same way as the other 'Coasts'
> are called Ivory, Gold and Slave. Originally transported across the
> Sahara by caravan, the spices were popular in Europe from the time of
> Elizabeth 1, who personally had a predilection fro them, until the time
> of George III who proscribed them, amongst other things. trade dwindled
> and only the Scandinavians, who had a West African foothold, continued
> to use them.
>
> [..snip..]
>
> Culinary Uses
>
> Melegueta pepper may be used for culinary purposes and as a substitute
> for pepper in centres of local production. Its use is generally confined
> to West African cookery, though it may also find its way into Moroccan
> ras el hanout combinations. Some ancient European recipes may call for
> it, but pepper mixed with a little ginger may be substituted. Today in
> Scandinavia, the seeds are used to flavour akavit. They may be chewed to
> sweeten the breath.
>
> see http://www.theepicentre.com/Spices/meleguet.html
>
> I had never heard of it, though it sounds intriguing.
>
> Cheers,
>
> Ian
>


Thanks !


Gerardus

Special spices
 

Steve Wertz wrote:
> On Tue, 21 Aug 2007 20:41:07 GMT, Saara wrote:
>
>> I just pour a little Oloroso from the bottle into a jar with chunks of
>> galangal or ginger. Just enough to cover. Makes good "cooking wine"
>> later!
>
> It's very drinkable, too. Trust me :-) I've been experimenting
> with ginger beer lately.

Much as I don't like it when they call cocktails "martinis", the first
thing that I came up with was a GinGintini. :)

--
Saara
http://skagitfoodshed.wordpress.com/