Talk:Galangal
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I thought that the Indonesian name "Kencur" for lesser galangal should be somewhere indicated in the article. I added it after some frustration looking for an explanation as to what kencur was, after seeing it amongst the ingredients in an Indonesian dish called "Keredok." According to the recipe, one may optionally include "2 small slices kencur, soaked in water for thirty minutes" ( http://asiarecipe.com/indoveg2.html#salad )
How is it used as an aphrodisiac? The claim should be referenced.24.83.178.11 14:39, 14 February 2007 (UTC)KnowledgeSeeker
There is a potential problem here: Galingale links here, but it is also the common name of Cyperus longus. When that article is finally written, we will need to add some "For" & "See also" templates. -- llywrch 03:20, 31 March 2007 (UTC)
- I've corrected this, changing the redirect from galingale to a disambig, and adding mention of Cyperus in the galangal article. In fact it applies to several Cyperus species, though perhaps only Cyperus longus is grown on purpose. —Preceding unsigned comment added by Richard New Forest (talk • contribs) 13:33, 29 September 2007 (UTC)
It seems this galangal is also used in thai red curries- at least, I've got red curry paste from thailand that lists galangal as an ingredient.
[edit] Medieval European recipes
Do the recipes from Medieval Europe definitely refer to galangal, or do they say "galingale"? Several European Cyperus species are also known as galingale, and at least one of these, Cyperus longus was widely grown in Europe in former times for its aromatic rhizome. Could the recipes not be referring to that? Do we have any references which show which was used? (It could of course have been both)--Richard New Forest 13:29, 29 September 2007 (UTC)
- As no supporting evidence has appeared, I have removed the reference to Medieval Europe and to use in Egypt for anointing, which seem more likely to refer to Cyperus longus.--Richard New Forest 22:35, 6 November 2007 (UTC)
