[Sca-cooks] galangale

[Jadwiga Zajaczkowa / Jenne Heise]

 > I don't know of any European recipes which call for galangal to begin with, so I can't say for
> certain whether the stuff is fresh or dried.  However, galangal, like ginger, lasts a good long
> time if it is not exposed to air, so I don't see why it wouldn't be available fresh in period.  If
> fresh ginger was available, there's no reason to think that fresh galangal wouldn't be available,
> too.  That is, if it was used enough in Europe to be worth importing.  I know it was used in the
> arabic and asian worlds at the time.

There are a number of European recipes that use galangal. 

Also, there doesn't seem to be recipes calling for fresh ginger until
the 16th century, where some recipes called for green ginger. The rest
generally call for dried and/or powdered ginger.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"Information wants to be a Socialist... not a Communist or a 
Republican." - Karen Schneider