Spice Spotlight: Saffron, Cardamon, Curry and Turmeric

The spice trails taken by the Europeans can be traced backward from India to Arabia (formerly Asia Minor) to Africa to Egypt and all the way to the ancient Greco-Roman world. Wars were fought over precious spices and in the end … we all won! Because the end result of the wars and the global spice trade is that these days, exotic spices are readily available, either via online shopping or maybe even at your local grocery store. 

If you would like to learn about the history of spices, here are a couple of links of interest.

• History and Politics, East India Company
• A Short History of Spices

India is not the only country that supplies herbs and spices to Europe and the USA, however, these days, it is a major exporter. The spices which were introduced to the West by way of India include, but are not limited to, cardamom, cassia, ginger, tamarind, curry, and turmeric.

Cardamon is referred to as the "queen of spices".
Do you know which spice is called the “king of spices”? Saffron!
(Although some say it's black pepper. Not me! I'm in the saffron camp.)

The origins of saffron may be disputed. (History of Saffron.) But not its flavor, health benefits, or its recognition as the most valuable spice in the world.

Were I to recommend four (4) spices to turn my mundane everyday meals into extraordinary-everyday dining experiences, it would be:

1. saffron, 
2. cardamon, 
3. curry, and 
4. turmeric.

If I were thinking of a gourmet food gift for an aspiring chef or a friend or relative who wants to improve their cooking skills, it would be one or more of these delightful spices.

Related Links of Interest:
♦ Cardamom-And-Coriander-And-Turmeric Recipes
♦ 15 Recipes that Prove Cardamom Makes Everything Taste Better Recipe
♦ 20 Tasty Turmeric Recipes - Easy Ways to Cook with Turmeric
♦ Foodie Friday : Spice Spotlight: Cinnamon


Source: Previously published on  Webnuggetz.com

Green Leafy Herbs are the Unsung Heroes

Green leafy herbs are the unsung heroes of both the kitchen and the apothecary. They’re not just flavor boosters—they’re cultural symbols, medicinal allies, and botanical marvels.  🌿 

Framed Botanical Wall Art for Kitchen, 6 Piece Rustic Canvas Prints Paintings Wall Decor

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🧄 Culinary Staples

These herbs are prized for their fresh, aromatic leaves and are often used raw or lightly cooked to preserve their flavor and nutrients.

🌱 Medicinal & Cultural Significance

• Holy basil (Tulsi) is revered in Ayurvedic medicine for its adaptogenic properties.

• Mint has been used for centuries to soothe digestion and freshen breath.

• Sage was once believed to grant immortality in ancient Roman lore.

• Thyme contains thymol, a natural antiseptic used in mouthwashes and balms.

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🧪 Fresh vs. Dried

• Fresh herbs (aka “green herbs”) retain vibrant color and volatile oils—ideal for garnishes and quick-cook dishes.

• Dried herbs have concentrated flavors and longer shelf lives—better for slow-cooked meals.

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🍽️ Pro Tips for Use

• Add delicate herbs like parsley and cilantro at the end of cooking.

• Use woody herbs like rosemary and thyme early to infuse flavor.

• Chop herbs finely to release oils, or bruise them for infusions.

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EXTRA RESEARCH.

(I watch a lot of Korean dramas, and I'm always drooling over the food.  LOL.)

🍲 Korean Culinary Traditions

Many of the herbs on your page play key roles in Korean cooking, often with layered meanings:

• Perilla Leaves (Kkaennip) – Aromatic and slightly bitter, these are often eaten pickled or used as wraps. Their distinct flavor and versatility earn them a place in banchan spreads.
• Garlic Chives (Buchu) – Stir-fried, added to pancakes, or tucked into dumplings, their pungency boosts richness in humble home-style dishes.
• Mint – Known as "bang-ah" in Korean, mint isn’t as common in savory dishes but features in herbal teas that promote digestion and refreshment.
• Mugwort (Ssuk) – Used in rice cakes like ssuk tteok and soups, mugwort lends an earthy flavor and is tied to spring rituals and cleansing traditions.

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🌿 Historical and Medicinal Roles

Korean traditional medicine (Hanbang) reflects centuries of botanical wisdom:

• Thyme and Sage – While not native to Korea, similar aromatic herbs have been used in teas and topical remedies for respiratory or skin-related ailments.
• Mugwort (Ssuk) – Considered a sacred herb, used for everything from digestive tonics to women’s health treatments. It’s burned in cleansing rituals, much like sage in other cultures.
• Perilla Seeds – Ground into pastes or oils, they're thought to support heart health and boost immune function.

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♦♦♦♦

NOTE: This content is AI-generated.  Just testing. 😀👍

Four (4) Uncommon Cooking Ingredients Explained (Guest Post)

Below is a short explanation of four (4) uncommon cooking ingredients and how to use them in cooking. 

1.  Clear Jel is a refined cornstarch that reacts better for freezing and canning recipes in particular; cornstarch tends to go cloudy in these situations. Clear Jel is used in the same proportion of cornstarch (1:1) in baking recipes. Like traditional cornstarch and the health store alternatives - arrowroot and potato powder, etc. - this product needs to be combined with the sugar (or flour) called for in the recipe prior to adding to any other ingredients in order to reduce clumps from forming.

2.  Sea salt is healthier than regular table salt; the fact that it requires less processing means it also has a smaller ecological impact. It is a natural source of iodine, which, along with other nutrients, is essential for a healthy sex life. A local herbal consultant once told us that sea salt can also be used in place of Epsom salts in your bathwater.

3.  Tamari is considered to be less salty than soy sauce and is often stocked in health food stores. You can find low-salt versions of both tamari and soy sauce. Tamari sauce, however, has enzymes that aid digestion and promote healthy intestinal bacteria.

4.  Orange Zest, citrus zest or citrus powder are all terms referring to a similar product - to simplify we personally call it 'citrus zest'. It is used to bring out other flavors and to condition flour. Chop lemon, orange or lime peel and allow to dry (or use a dehydrator) - turn this into a powder using a blender or grinder, and store in the cupboard as you would any spice or herb. 1 Tbsp of fresh zest is equal to 1 tsp. of dried; while 1 Tbsp of fresh zest is equal to 6 Tbsp. juice. As such, this one ingredient in the cupboard offers more ways of reducing grocery costs.  Making your own citrus zest at home is a fantastic way to move toward a more frugal kitchen, while reusing "waste" (the peels). 

Now that you know more about these ingredients, hopefully, it will give you the confidence to use them in your kitchen.

AUTHORS:  Lillian and her husband Dave are the team behind Brummet Media Group, high-fiving cheerfully as they pass each other on the way from checking off one item or other from their long to-do list. Their business includes Dave's music studio and percussion accessory products and graphic design work, as well as popular blogs and numerous award-winning non-fiction books. 

- From One Small Garden, with over 300 delicious, nutritious recipes! 

(Original Source: EzineArticles.com, republished with permission.)

From One Small Garden: Over 300 Delicious, Nutritious #Recipes: Brummet, Dave, Brummet, Lillian #cookBooks https://t.co/oeWVX3FXyX

— Everyday Exotic Spices Presents Food Ways (@EverydaySpices) December 6, 2024

Stock Your Kitchen Cabinet or Pantry with Exotic Spices

On September 20, 1519, Portuguese navigator, Ferdinand Magellan (c. 1489-1521), set sail from Spain on a mission to find a western route to the Spice Islands. He reached the coast of South America and then navigated the strait linking the Atlantic and the Pacific which now bears his name, the Strait of Magellan. He crossed the Pacific to the Philippines in1521, where he was killed in a battle with the natives. Juan Sebastian del Cano (c. 1460-1526), a Spanish navigator, stepped into the shoes of Commander after Magellan’s death and returned to Spain in 1522. Three of the five ships Magellan led on the expedition did return to Europe. But what became of the Spice Islands?

The year is 1945 and Indonesia has been proclaimed as a republic. The islands formerly known as the Spice Islands are known today as the Moluccan Islands. No doubt discovering these islands was quite an adventure for the explorers, but these days it is very easy to go on an exotic spice adventure and never leave your kitchen.

Just follow these spice trails:
- Allspice from Jamaica; an essential ingredient in Caribbean cuisine.
- Sweet and aromatic Turkish spices like Anise Seed.
- Organic Mace and Cinnamon sticks from Indonesia.
- Cloves originating from Madagascar.
- Rosemary originating from Spain.
- Herbs such as Dill Weed and Cilantro from Israel.
- Cardamon from Guatemala.
- Nutmeg from the East Indies. (Whole Nutmeg)
- Juniper Berries from Yugoslavia.
- Herbs and spices from India like Fennel, Ginger and Turmeric.
- Tellicherry peppercorns, the fruits of the Brazilian pepper tree.
- Commonly used herbs from France ~ Lavender, Tarragon, and Thyme.
- Brown and Yellow Mustard Seed from Canada.
- Garlic and Basil grown in California, USA.
- Rubbed Sage, an Albanian herb.
- Savory, a dried herb used Central European kitchens.
- Oregano from Greece.
- Caraway Seeds from Holland.
- Hungarian Paprika
- Egyptian Marjoram.


Related Links of Interest
♦ 10 Essential International Spices For Any Kitchen
♦ Top 12 Must-Have Herbs To Grow In Your Kitchen Garden
♦ 5 Best Spices Burn Fat

♦ 3 Spices That Hold the Secrets of Longevity Per Mao Shing Ni (Dr. Mao)
♦ 10 Best Spices For Healthy Cooking by Matthew Kaplan
♦ 5 Exotic Spices From Around the World by Melisa Marzett

Stock Your Kitchen Cabinet with Exotic Spices

Foodie Nuggets: Substitute Turkey for Pork?

Several years ago, I had to make changes to my diet because of my late husband's health condition. There was no way I was going to prepare separate meals: a meal for him and a meal for me and the kids. It was easier to adjust to eating the type of food that was healthiest for my husband to eat. To my surprise making the adjustment was not that difficult. 

Have you ever tried JENNIE-O® turkey products? Jennie-O offers a wide range of turkey products, including whole turkeys, deli meats, sausages, and ground turkey. Jennie-O Turkey Store has been in business since 1940 and is a subsidiary of Hormel Foods Corporation, based in Willmar, Minnesota. Its products are distributed in over 49 countries.

Lots of people love to eat ham or bacon. But these are usually pork meats and there are lots of people with special dietary requirements who can not eat pork!  An important reason for many is that their particular religion forbids this food in their diet. This is a huge diet change for people like me. I really missed the taste of ham or bacon until I discovered turkey ham and turkey bacon.  If you have enjoyed eating ham or bacon but can no longer indulge, then try JENNIE-O® turkey products. The taste is very similar to pork only it really is made from turkey, a healthier poultry choice.

I have been using this pork substitute for over 10 years.

But you don't have to have a special diet. Taste these products and you will love them! I like to cut up the turkey ham in chunks and put the ingredients in my bean soups. Use the turkey bacon for the traditional BLT sandwich (BLT=bacon, lettuce, and tomato).

Visit the official website and find lots and lots of recipes.

>

If you can not find these products in your local grocery store, it is sold on Amazon.

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Original source

World Cuisine: Indian Food - Myth or Fact

Do you like Indian food? I do! Although I must admit, I had to acquire a taste for it. My first time trying a so-called authentic Indian dish was at one of those American mall-type food courts, where there are all kinds of restaurants for you to choose from. That probably wasn't the best place for me to get my first taste. I was taken aback by some sort of flavor or spice that my palate was clearly not expecting. It threw me off!

Later on, when cooking channels became so popular on television, started learning how to prepare Indian dishes. There was one lady who referred to herself as a “spice goddess”.  Because really, it comes to cooking, Indians do know their spices.  No argument.  Her recipes always seemed so simple, easy to prepare, and she explained the herbs and spices she used for flavoring and showed you how to incorporate them into the recipes.  Crush these seeds.  Warm this spice in the pan.  Sprinkle these herbs.  Decided to try Indian food again and was very pleased with the tasting tests.

Below is a link to a blog post that eliminates common myths about Indian food. Didn't know there were myths but good to know they can be ignored. What were some of the myths?

• All Indian food is spicy.
• All Indian food is vegetarian.
• All Indian food is overloaded with curry.

Discover the Truth behind the Indian Food Myths

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Content first published Mar 21, 2015 via Persona Paper

5 Things You Thought You Knew about Indian Food

5 Things You Thought You Knew about Indian Food

By Petrina Verma Sarkar Come on, be honest. What are the first things that come to your mind when you think of Indian food? Hot, spicy, oily, rich, fatty, bad for you, difficult and time-consuming to cook, curry powder....

15 Interesting Facts Related To Indian Food You Should Know

15 Interesting Facts Related To Indian Food You Should Know

Facts that will blow your taste buds

20 unbelievable facts about Indian food

20 unbelievable facts about Indian food

Before it turned into an art that involved culinary expertise, food in India was about rasas and doshas. Taste or rasa in Sanskrit guides the tongue and it is a balance or misbalance of these rasas that cause or correct the doashas in body.

Known and unknown facts about Indian cooking

Known and unknown facts about Indian cooking

It is about experimenting with different spices and ingredients and to come up with your own secret recipes. Then just go for it, Visit Masala Fry! Enjoy!

Indian ladies: glitter-graphics.com

Sri Lanka Ethnic Cuisine by Melisa Marzett (Guest Post)

DID YOU KNOW? Sri Lanka's national cuisine is based on plant products:  rice, corn, peas, lentils, and other beans.  Plus, all sorts of flour made out of pulse crops and vegetables are an integral part of the local cuisine.

Spice shop in Kandy Market, Sri Lanka By McKay Savage [CC BY 2.0],

Rice is the basis of many of the national dishes in Sri Lanka. It is spiced with curry, seasoning and other local ingredients here, with seafood and fruits, coconut flakes and vegetables.  The combinations, at first sight, are unbelievable!


Traditionally, the food is prepared in either handmade crockery-ware or metallic crockery over an open fire. There are a lot of seasoning and sauces in traditional Sri Lankan cuisine, which is why it is practically impossible to define its unique taste. Curry is the most popular seasoning. But there is also, a hot sauce antiaris made of fruits with seasonings, red hot sauce masala, miti kiri dry coconut milk, cut thin mix of onion and salt, dry fish, red pepper and lemon lunumiris, a ginger hand in syrup and other exotic seasonings are common.


The Ceylonese (Sri Lankans in Singapore) consume a huge number of fruits and greens. They make salads out of different fresh vegetables and fruits or just some greens using traditional tomatoes, pepper, onion, bamboo runoffs and a various exotic assortment, including some special tree leaves, banana palm flower, and algae. Meat is not consumed much due to the cows to being considered holy animals. Instead, they eat a lot of and a variety of seafood.


Sri Lanka courses:

• Roti, which is a rice cake, a daily course in Sri Lanka
• Appa, which is rice-flour and coconut milk pancakes. They look like typical pancakes but whiter and more transparent.
• Indi appa, which is rice pasta made of rice flour of course.
• Pitta, which is boiled steamed rice-coconut mix in bamboo handle.
• Kiribath, which is pink rice, boiled in coconut milk.

Tea is the main drink in Sri Lanka. But fruit juice and coconut milk are preferred drinks as well. As for the local alcohol, it is better for a traveler not to become familiar with it. Alcoholic beverages are available but there is basically no purification procedure for making the local alcohol so most Europeans or westerners may not appreciate the taste. As for the local Lion beer, it is brewed in accordance with classic recipes. It is not expensive and some who drink it say it's very delicious.

About the author: Melisa Marzett whose current activity is writing for Pure writing company always welcome a new writing challenge. She is passionate about writing, which is why what comes out is interesting to read.

Related articles

• Natural Aphrodisiacs: Spicy sexual life is a reality! by Melisa Marzett (Guest Post)
• Five Exotic Spices by Melisa Marzett (Guest Post)

Pesto - Tips for Preparing the Best and Healthiest Pesto (Guest Post)

Pesto is not only one of the tastiest condiments you can make, but it is also versatile and healthy. Made with fresh and pure ingredients, it includes some of the best things nature has to offer. The ingredients are simple and basic; They include fresh basil leaves, fresh garlic, olive oil, fresh walnuts (not roasted) or pine nuts, salt, and pepper.

You can buy pesto in the supermarket, condiment stores or alternatively make it in a food processor, it will probably taste good, but our goal is excellence.

To produce really great pesto, you need to chop it by hand; when you put it in a food processor it becomes too doughy and too juicy. This is often the problem with commercial products, but when chopped by hand, you get the perfect consistency. The other reason to make it at home is that you can make sure you are using the highest quality ingredients. When choosing your ingredients, it is best to go to a farmers market or somewhere that has a particularly good turnover. There are many different varieties of basil leaves, lemon basil, clove basil, and cinnamon basil, to name just a few, sweet basil is primarily used for pesto, but ask your local grower for other varieties and see which one you prefer. The basil leaves should be a deep green color (avoid dark spots and yellowing). They are available all year round, but there is usually a big difference in size and flavor between the summer months, when it grows freely and abundantly, and in winter.

Fragrant and sweet, basil also has many health benefits, it has anticancer and antiviral properties, it is an excellent source of vitamin A, and a good source of magnesium, which promotes cardiovascular health. To prepare the basil, wash the plant and dry the leaves, once the leaves no longer drip remove the stems. It is best to cut the stems where there are no longer many leaves and then separate the leaves from the main branch. It’s fine to leave some of the smaller stalks behind, but putting the larger main stalks in the pesto is not recommended. Chop the leaves finely, for this recipe; It should have about 2 full cups of chopped basil. The next step is to take a handful of walnuts and chop them small, but not until they have a powdery consistency. After chopping, you should take half a cup of walnuts. The pesto will be better if you can taste the small pieces of nuts, they should not be larger than a grain of rice. As you prepare your pesto, take note of the healthy qualities of its ingredients. Walnuts are rich in vitamin E and an excellent source of healthy monounsaturated fats that are good for the heart. Some people use pine nuts; we’ve found walnuts to add a thicker, richer texture.

Drizzle with just enough virgin olive oil so it sticks like a paste. Extra virgin olive oil is one of the most beneficial oils for health on the market and has been shown to be highly protective against heart and chronic degenerative diseases. About two tablespoons of fresh garlic and salt and pepper should be added to taste. People are always surprised when they see how much garlic we put in, it not only adds wonderful flavor, but also has abundant health benefits. To name just a few, garlic has antibacterial, antiviral, and anticancer properties and the ability to lower blood pressure. We found that a large amount of fresh garlic not only increases flavor, but also helps us introduce healthy foods into our bodies. Some people like to add Parmesan cheese to their pesto, we think this adds unnecessary fat content and therefore reduces the overall nutritional benefits. Pesto is delicious as a spread on bread or crackers, added to salads, or eaten with grains, pizza, or with any vegetable stew or dish. Pesto is truly versatile, capable of enhancing almost any meal.


Original Source: Content prepared by Anne Louis for Food Ways.

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Fun Pesto Recipes:

Foodie Friday : World Cuisine : Cooking : The Right Blend of Spices for Cajun Food Lovers

Enjoy Everyday Exotic Spices Every Day!

If you are a spicy food lover then more than likely Cajun food is on your list of most awesome world cuisines ever! Right? But you don’t know just the right blend of spices needed get that authentic spicy Cajun flavor. Also right. Huh?

Image credit: © Photographer: Ppy2010ha | Agency: Dreamstime.com
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Ever tried Slap Ya Mama seasonings?

Interesting name huh?. The way Walker & Sons advertise their food products is:

"Taste so good. Make you wanna slap ya mama!"

Say what??!! There is nothing in my entire life that I've eaten that ever made me want to slay my momma. But guess what? These are award-winning spice blends.

"Real Cajun Seasoning for Real Cajun Cooking."

How did I find out about these products? The Internet and Facebook, in particular, is a beautiful thing. This person saw my foodie website, Everyday Exotic Spices, which is advertised on Facebook via my business page, contacted me, and asked if they could send me samples. Of course, my response was “Yes!”
Received various products in a box delivered straight to my door. Tried them in different recipes and here's my reaction. Did I want to slap my momma? No. But I was ready go mano-y-mano with my spouse!
He wanted to keep it all to himself. I'm like: “Oh no! That ain't happening!!”

View the entire selection of Slap Ya Mama products.

Below are my favorites.

Slap Ya Mama Original Blend Seasoning

Slap Ya Mama Cajun Seasoning White Pepper Blend

Slap Ya Mama Cajun Seasoning Hot Blend

Slap Ya Mama Etouffee Sauce

"Étouffée or etouffee (pronounced: [e.tu.fe] ay-TOO-fay) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice." (Source: Wikipedia)

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Links of Interest:
Cajun Food History and Louisiana Creole Cuisine History
Cajun vs. Creole: What’s The Difference?

Hope you enjoyed this post.

Image credit: © Photographer: Moneca1 | Agency: Dreamstime.com

Previous #FoodieFriday posts? Indian Food: Hot n Spicy Samosas (Reblog)  Candied Jalapeño Peppers  Chinese New Year Recipes and Dishes  Pesto Around the World  Experiencing the Joy of Salsa   Spice Spotlight: Cinnamon  It's Flipping Foodie Friday!  Raw Coconut Fig Slice (Reblog)  Winter Salad Binging  Banana Brownies - Back for Seconds  Cool Foodies and Food Lovers Celebrating Their “Firsts” on Twitter

Salt is Beautiful

Salt is so commonplace that we tend to take it for granted. It is much more than just a food seasoning. People have very interesting ways in which they use it. Despite the fact that many say it’s bad for your health, it’s not really all that bad.

This seasoning is invaluable to our daily lives and it has amazing health benefits. It also has a spiritual application. Jesus likened His disciples to “the salt of the earth”.

No doubt in my mind. Salt is beautiful.

#1 Salt in History

The history and future of salt: from food and health, to culture, to geopolitics 📻 http://t.co/ZEPH0KxMv6 pic.twitter.com/U5SYKQHjLX

— BBC World Service (@bbcworldservice) August 18, 2015

#2 Salt in Peaceful Protest

The 24-day Salt March in 1930 was a milestone in Mahatma Gandhi's nonviolent method of protest that finally won #India’s independence from British rule in 1947.https://t.co/TLvooCtw6k

— Vatican News (@VaticanNews) March 20, 2020

#3 Salt in Health

● Health: Salt is not the Enemy - Express Yourself! - Medium
Learn about the Benefits of #Celtic #SeaSalt and #HimalayanSalt https://t.co/h99Jfz5PBx #foodhistory #healthandwellness #healthbenefits #foodanddrink #cooking pic.twitter.com/tiif2NE3Lr

— EverydayExoticSpices (@EverydaySpices) August 13, 2019

#4 Too Much Salt is Not Good

No sodium, no problem! With these three seasonings, learn how you can lower your daily salt intake and still make tasty meals: https://t.co/epQmQvfs6O

— Consumer Reports (@ConsumerReports) September 3, 2018

#5 Salt Sampler

The Spice Lab ~ #Gourmet Salt Sampler Collection No. 1 – Grilling Gifts for Men & Women - 11 Pyrex Tubes - All Natural #Kosher Salts #GiftSet - Salt Samples from Around the World - Premium #Cooking #Gift https://t.co/miV0sxqnTT via @amazon #wishlist @goshoppingbees pic.twitter.com/uiwGGcEEC8

— Everyday Exotic Spices Presents Food Ways (@EverydaySpices) February 23, 2024

#6 Salt Shakers

Premium Salt and Pepper Grinder Set of 3 - Salt and Pepper Shakers Mill, Stainless Steel Adjustable Coarseness Great #GiftSet - (7.5 inches tall - Set of 3) by Gold Armour (link: https://t.co/FS11SepZ28) #saltshakers #kitchenanddining #cooking pic.twitter.com/exnP3XEevM

— EverydayExoticSpices (@EverydaySpices) August 13, 2019

Click to continue viewing “More Salt LUV” 

#7 Jada Chicken Salt is Becoming Popular
#8 Salt in Therapy
#9 Salt Lamps Make Great Gifts

#10 Vegan Sea Salt Caramel Ice Cream

Herbs and Spices: There is Ginger and Then There is Blue Ginger

Spice Spotlight: Blue Ginger or Galangal 

One of my favorite Asian TV chefs is Ming Tsai. He had a restaurant called Blue Ginger, which sadly, closed in 2017, even before the COVID-19 pandemic. I never really thought about the name of his restaurant until I learned that there is a plant called “blue ginger”. 

It is not in the ginger root family but it looks like ginger; and its stems have beautiful blue flowers. So people call it “blue ginger”. If you accidentally put galangal or blue ginger in your recipe thinking it is ginger, you'll know as soon as you taste it that you made a mistake. Although, you might not mind the difference in the flavor.

This tropical plant is native to Indonesia and is a seasoning that adds flavor to numerous Southeastern Asian dishes. Blue ginger is used as a ornamental plant for home or garden; as well as a cooking ingredient. Also, like most herbs and spices, it has medicinal purposes.  

(NOTE: Also called Thai ginger or Siamese ginger.)

REFERENCES:

PropagatingBlue Ginger: Tips On Growing Blue Ginger Plants

Top6 Galangal Nutrition facts and Health benefits

What’sthe Difference Between Galangal and Ginger? | Kitchn

(The Kitchn article shares recipes that use galangal and recipes that use ginger.)

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Galangal is available on Amazon in Grocery and Gourmet.

All About Tropical Plants - How to Buy, Store, and Use Galangal |Food52

Ingredient Spotlight: Galangal, the ‘Thai Ginger’ You Need in Your Pantry – One Green Planet