"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Click Here to Login
Thread Tools Display Modes
Old 02-05-2014, 09:59 PM   #11
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,268
It isn't galangal, although galangal is sometimes referred to as blue ginger. The photo in the original post is a variety of ginger called "blue-ring ginger".

The first time I ran across it was at my local co-op. I bought some, not knowing it was a different variety than normal Chinese ginger. When I cut into it and saw that it was blue on the inside, I thought it was moldy and took it back to the store the next day. The produce manager explained that sometimes their supplier brings it in. It comes in labeled as ginger, and the only way to tell the difference (without cutting into it) is that the blue-ring variety tends to have more slender finders.

From what I understand, it's considered to be the best of the best, and it does seem to have a milder flavor. For juice or tea, I like the blue variety, but to be honest I prefer the regular stuff for cooking.

Steve Kroll is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:21 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.