Ginger / Halia / 姜
( Zingiber officinale )
Halia is unmistakably easiest to
identify with its unique alien look. Halia
is NOT a root, it is botanically subterranean stems ( rhizome )
It is said that Halia originated in
islands of Southeast Asia. Somehow it
was brought to the rest of the world by trade and migration.
Halia is a very popular spice, or as
a medicine.
Young halia are juicy and fleshy with
a milder taste. They are more suitable
pickled or candied. Also made into tea
and alcoholic drink. And Japanese pickled ginger : beni shōga (紅生姜) and gari (ガリ) too.
Mature halia are fibrous, drier and
stronger taste.
The pungent and spicy-sweet flavor of
halia is from volatile oils that consist of primarily zingerone, shagaols,
gingerols, etc. fresh ginger contains
zingibain, which helps tendering meats,and curdle milk.
Despite all the chemical compounds, its
easy to differentiate the two. Its all
about the skin : older are drier, with wrinkles, and stronger taste ( 姜是老的辣 ) ! J
Kunyit / Turmeric / 黄姜
( Curcuma longa )
Kunyit is usually found in powdered
form. It is used as a coloring and
flavoring agent. It is kunyit that make curry and everything
else yellow ( that includes your cloth ).
Cucumis is the chemical compound that
give kunyit the yellow colour. It addition
to that kunyit contains a host of essential oils and diaryheptanoids.
Lengkuas / Galangal / 南姜
( Curcuma longa )
Lengkuas is relatively huge compare
to halia and kunyit. It is pinkish is
colour. There is a white cultivar too.
It is used in cooking, especially
Rendang， Chinese braised duck ( 卤鸭 ).
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