Difference between Thai ingredients ginza and galangal?
I have a cookbook from a Thailand cooking school for tourists that lists
1 Tbsp galangal chopped finely
and then
6-8 cm ginza, skin removed (substitute: old dull ginger)
I assumed from this recipe that they’re separate ingredients but in looking online I’ve found some few sources containing both terms and they seem to indicate they are the same ingredient.
Are they the same? Different? It’s difficult to find information on “ginza” as an ingredient, and much easier to find articles on galangal.
Best Answer
Welcome to the extremely confusing world of rhizomes! Thai cuisine uses different rhizomes for curry pastes extensively, and naming of these is not at all consistent. For example, any of the following three roots might get referred to as "galangal":
- Greater Galangal, also known as "Thai Ginger" or Kha
- Lesser Galangal, also called Kha Tadang
- Fingerroot, also known (confusingly) as Lesser Galangal, or Krachai
However, none of these appear to be commonly referred to as "ginza", or any word that could be poorly transliterated that way. However, I have found a handful of references to "ginza root" and they seem to always refer to greater galangal. So in the recipe that refers separately to "galangal" alongsize ginza, the second reference probably refers to either fingerroot or lesser galangal. I'd try fingerroot first, since it's more common.
Pictures about "Difference between Thai ingredients ginza and galangal?"
What is Ginza in Thai cooking?
Fresh Ingredients: 1 teaspoon ginza (Thai ginger) or ginger, skin removed and chopped.Is Thai ginger the same as galangal?
What is Galangal? Galangal is also know as Thai ginger or Siamese ginger (because it resembles fresh ginger so much), but it really is its own ingredient. It's commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangal is smoother and paler than ginger and its flesh is much harder.What are 3 key ingredients in Thai food?
5 Essential Ingredients of Thai Cooking- Allium Vegetables. Allium vegetables like shallots, onions, scallions, and garlic frequently appear in Thai dishes and are often the star of the show. ...
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What is the most famous ingredient in Thai cooking?
Along with fish sauce, limes, chiles, and herbs, kra-thiam (garlic) and hom daeng (red shallots) are "the quintessential components of everyday Thai cooking," says McDermott. Kha (galangal)\u2014a thick, knobby rhizome\u2014puts the kha in tom kha kai (coconut milk soup with chicken, lemongrass, and lime leaves).What is the Difference Between Ginger and Galangal
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