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Galangal is a hard, root, in the same wider plant group as ginger, used in cooking and in medicine across much of Asia. It looks a little like ginger, but the smell is sharper and more peppery, with a hint of pine. Thai and Indonesian cooks put it in soups and curries; you usually slice it or it rather than grate a big heap, because it is tough and woody. English often uses one word for more than one plant sold as galangal — a bigger one common in food, and a smaller one more often used as medicine. It is a kitchen and herbal word, not a literary one.
南薑；高良薑。料理裡台灣多說南薑；中藥名高良薑是較細的一種。
組成From Middle English galyngale, from Old French galingal, from Arabic ḵalanjān, from Persian qulenjân / qulanjân, from Sanskrit kulañjana, perhaps from Chinese 高良薑 (gāoliángjiāng): the place name 高涼 (Gāoliáng) + 薑 ("ginger").
原始詞典資料1 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
galangalnoun/ɡəˈlæŋɡəl/
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Any of several east Asian plants of genera Alpinia and Kaempferia in the ginger family, used as a spice, but principally Alpinia galanga.
- The refreshing aroma of galangal acts in combination with and as a contrast to lemongrass in many recipes in this book.
- Another time, she dined in Hampstead, where she was fed a version of stargazy pie with a whole squid where the eel should have been. It was flavoured, for the full medieval effect, with galangal, which her hostess described as “kind of like frankincense”.
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。