Galangal
Scientific name: Alpinia galangal (L.) Willd.
Family: ZINGIBERACEAE
Vernacular name: Kha
Galangal is one of the members of the ginger family. It is the rhizome of a plant Alpinia galangal (L.) Willd. The plant is about 1-2 metres high and has long narrow leaves and small white, red-streaked flowers. The rhizomes arc knobbly and ginger-like which are deep orange-brown in colour, aromatic, pungent and bitter. Dried rhizome pieces are tougher and woodier than dried ginger. It is used in soups
and stews, but remove before serving as they are unpleasant and woody to chew on. Its piquant taste is akin to cardamon and ginger. Galangals are used fresh in curries and stews. It is an essential component of Thai curry pastes and other Thai cooking. The rhizomes and its essential oil are used to treat catarrh and respiratory problems. It is also carminative and stomachic.
Both 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 distinct spices: nutmeg 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 used in China as a medicine for digestive disorders. The Indians and Arabs valued it as a treatment for digestive, liver and skin complaints, and both nutmeg and mace were held to be aphrodisiacs. The nutmeg tree is an evergreen that grows to 12 metres or more in height. It has dark green oval leaves and small pale yellow flowers. Nutmeg and mace are similar in aroma and taste, but mace is more refined. The aroma is rich, fresh and warm The taste is warm and highly aromatic-sweetish in nutmeg and more bitter in mace. Europeans have used nutmeg and mace most extensively in both sweet and savoury dishes. Nutmeg is a standard seasoning in many Thai recipes. The flesh of the fruit is used to make a sweetmeat.
An evergreen tree growing to the height of 8 to 17 metres. Its leaves are leathery, shiny, dark green and oblong-ovate in outline with acute apex and base. Its pistillate flowers are small, yellow and axillary. Its fruit is a yellow, nearly ovoid, fleshy, 2-valved capsule. The seed is surrounded by a fleshy, orange-red to red aril. It is cultivated in the southern part of Thailand.
The dried ripe seeds (nutmeg) and dried arils (mace) are used as spices. Medicinally it is used as a stimulant and a carminative. The seeds and arils contain myristica oil which is composed mainly of myristicin and saffrole.
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