View source for Galangal/ja

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{{for/ja|''ガリンゲール''としても知られる根茎を持つ植物|Cyperus longus/ja}}
[[File:Galangal.web.jpg|thumb|right|200px|''Kaempferia galanga'']]
[[File:Koeh-156.jpg|thumb|right|200px|Lesser galangal (''Alpinia officinarum'')]]
[[File:Galangal ready for preparation.png|thumb|right|300px|調理準備済みのガランガル根茎]]

'''ガランガル'''（{{IPAc-en|ˈ|ɡ|æ|l|ə|ŋ|ˌ|ɡ|æ|l}}）は、ショウガ科[[Zingiberaceae/ja|Zingiberaceae]]の植物の[[rhizome/ja|根茎]]であり、インドネシアを起源とする料理および薬用に使われる。[[Alpinia/ja|アルピニア]]属の4つの種のうちの1つであり、その刺激的で芳香のある風味で知られている。[[Alpinia galanga/ja|オオバンガジュツ]]（''Alpinia galanga''）が最も一般的に使用され、ショウガやウコンに似ている。南アジアと東南アジアを原産とする。[[Alpinia officinarum/ja|コバンガジュツ]]（''Alpinia officinarum''）や他の種類も使用されるが、頻度は低い。伝統医学では、ガランガルは様々な病気の治療に用いられる。タイ料理、インドネシア料理、マレーシア料理では一般的な材料であり、一部の伝統中華医学でも使用される。

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==Differentiation==
The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic [[rhizome]] of any of four plant species in the [[Zingiberaceae]] (ginger) family, namely:
* ''[[Alpinia galanga]]'', also called ''greater galangal'', ''lengkuas'', ''Siamese ginger'' or ''laos''
* ''[[Alpinia officinarum]]'', or ''lesser galangal''
* ''[[Boesenbergia rotunda]]'', also called ''Chinese ginger'' or ''fingerroot''
* ''[[Kaempferia galanga]]'', also called ''kencur'', ''black galangal'' or ''sand ginger''
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The term ''galingale'' is sometimes also used for the rhizome of the unrelated ''sweet cyperus'' (''[[Cyperus longus]]''), traditionally used as a folk medicine in Europe.
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== Uses ==
=== Culinary ===
{{Cookbook|Galangal}}
Various galangal rhizomes are used in traditional [[Southeast Asian cuisine]], such as [[Khmer cuisine|Khmer]] [[kroeung]] (Cambodian paste), [[Thai cuisine|Thai]] and [[Lao cuisine|Lao]] [[tom yum]] and [[tom kha gai]] soups, Vietnamese [[Huế]] cuisine (tré) and throughout [[Indonesian cuisine]], as in [[Soto (food)|soto]] and [[opor]]. Polish [[Wódka Żołądkowa Gorzka|Żołądkowa Gorzka vodka]] is flavoured with galangal. While all species of galangal are closely related to common [[ginger]], each is unique in its own right. Due to their unique taste and 'hotness' profiles, the individual varieties are usually distinguished from ginger, and from each other, in traditional Asian dishes. The taste of galangal has been variously described as "flowery", "like ginger with cardamom" and "like peppery cinnamon". Lesser galangal was popular in European medieval cooking.
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Galangals are commonly available in Asian markets in a variety of forms: as whole fresh rhizomes; dried and sliced; and powdered.
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=== Medical ===
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In [[ethnobotany]], galangal has been used for its purported merits in promoting digestion and alleviating respiratory diseases and stomach problems. Specific medical virtues have been attributed to each galangal variety.
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{{wiktionary|Galangal}}
{{Herbs & spices}}
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[[Category:Medicinal plants]]
[[Category:Zingiberaceae]]
[[Category:Spices]]
[[Category:Thai cuisine]]
[[Category:Lao cuisine]]
[[Category:Vietnamese cuisine]]
[[Category:Indonesian cuisine]]
[[Category:Plant common names]]
{{二次利用/ja|date=27 June 2025, at 00:59}}