Impotence cure To cure the tying of aigullettes you must take galanga,^ cinnamon from Mecca, cloves, Indian cachou,nutmeg, Indian cubebs, sparrow-wort,* cinnamon, Persian pepper, Indian thistle,cardamoms, pyrether, laurel' seed, and gillyflowers. All these ingredients must be pounded together carefully, and one drinks of it as much as one can, morning and night, 1. Galangal From Wikipedia, the free encyclopedia (Redirected from Galanga) Jump to: navigation, search This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2010) Kaempferia galanga Galangal rhizome ready to be prepared for cooking Galangal (galanga, blue ginger, laos) is a rhizome of plants of the genus Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia. (Lao: ຂ່າ "kha"; Thai: ข่า "kha"; Malay: lengkuas (Alpinia galanga); traditional Mandarin: 南薑 or 高良薑; simplified Mandarin: 南姜 or 高良姜; Cantonese: lam keong, 藍薑; Vietnamese: riềng). It is used in various Asian cuisines (for example in Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tre) and throughout Indonesian cuisine, for example, in soto). Though it is related to and resembles ginger, there is little similarity in taste. In its raw form, galangal has a citrusy, piney, earthy aroma, with hints of cedar and soap (saponins) in the flavor; its flavor is a complement to its relative ginger, but galangal has little of the peppery heat that raw ginger has. It is available as a whole rhizome, cut or powdered. The whole fresh rhizome is very hard, and slicing it requires a sharp knife. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. In the Indonesian language, greater galangal is called lengkuas or laos and lesser galangal is called kencur. It is also known as galanggal, and somewhat confusingly galingale, which is also the name for several plants of the unrelated Cyperus genus of sedges (also with aromatic rhizomes). In Thai language, greater galangal is called "ข่า" (kha) or "ข่าใหญ่" (kha yai), while lesser galangal is called "ข่า ตาแดง" (kha ta daeng). In Vietnamese, greater galangl is called riềng nếp and lesser galangal is called riềng thuốc. The word galangal, or its variant galanga, in common usage can refer to four plant species all in the Zingiberaceae (ginger family): • Alpinia galanga or greater galangal • Alpinia officinarum or lesser galangal • Kaempferia galanga , also called kencur, aromatic ginger or sand ginger • Boesenbergia pandurata, also called Chinese ginger or fingerroot Alpinia galanga is also known as chewing John, little John chew and galanga root. It is used in African-American folk medicine and hoodoo folk magic.[citation needed] Polish vodka Zoladkowa Gorzka is flavoured with galanga. The rhizome of Alpinia galanga has shown antimalarial activity in mice 1. Cinnamon From Wikipedia, the free encyclopedia Jump to: navigation, search For other uses, see Cinnamon (disambiguation). Cinnamon sticks or quills and ground cinnamon Cinnamon ( / ˈ s ɪ n ə m ən / SIN -ə- mən ) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Cinnamon trees are native to South East Asia. Contents [hide] • 1 Nomenclature and taxonomy • 2 History • 3 Cultivation • 4 Species • 5 Flavor, aroma and taste • 6 Uses • 7 Medicinal value ○ 7.1 Research • 8 Nutritional information • 9 See also • 10 Notes • 11 References • 12 External links [edit] Nomenclature and taxonomy The name cinnamon comes through the Greek kinnámōmon from Phoenician.[1] In India, where it is cultivated on the hills of Kerala, it is called "karuvapatta" or "dalchini" (Hindi). In Indonesia, where it is cultivated in Java and Sumatra, it is called kayu manis ("sweet wood") and sometimes cassia vera, the "real" cassia.[2] In Sri Lanka, in Sinhala, cinnamon is known as kurundu (කුරුඳු),[3] recorded in English in the 17th century as Korunda.[4] In several European languages, the word for cinnamon comes from the Latin word cannella, a diminutive of canna, "cane". [edit] History Cinnamon (canella) output in 2005 Cinnamomum verum, from Koehler's Medicinal-Plants (1887) Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report that it had come from China confuse it with cassia.[5] The Hebrew Bible makes specific mention of the spice many times: first when Moses is qinnāmôn) and cassia in the holy , ִקָּנמֹון :commanded to use both sweet cinnamon (Hebrew anointing oil;[6] in Proverbs where the lover's bed is perfumed with myrrh, aloes, and cinnamon;[7] and in Song of Solomon, a song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon.[8] Cinnamon was a component of the Ketoret which is used when referring to the consecrated incense described in the Hebrew Bible and Talmud. It was offered on the specialized incense altar in the time when the Tabernacle was located in the First and Second Jerusalem Temples. The ketoret was an important component of the Temple service in Jerusalem. It was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus.[9] Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Malabar Coast of India, Sri Lanka, Burma and Bangladesh.[10] It is also alluded to by Herodotus and other classical writers. It was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year's worth of the city's supply at the funeral for his wife Poppaea Sabina in AD 65.[11] Before the foundation of Cairo, Alexandria was the Mediterranean shipping port of cinnamon. Europeans who knew the Latin writers who were quoting Herodotus knew that cinnamon came up the Red Sea to the trading ports of Egypt, but whether from Ethiopia or not was less than clear. When the Sieur de Joinville accompanied his king to Egypt on crusade in 1248, he reported what he had been told—and believed—that cinnamon was fished up in nets at the source of the Nile out at the edge of the world. Through the Middle Ages , the source of cinnamon was a mystery to the Western world. Marco Polo avoided precision on this score.[12] In Herodotus and other authors, Arabia was the source of cinnamon: giant Cinnamon birds collected the cinnamon sticks from an unknown land where the cinnamon trees grew and used them to construct their nests; the Arabs employed a trick to obtain the sticks. This story was current as late as 1310 in Byzantium, although in the first century, Pliny the Elder had written that the traders had made this up in order to charge more. The first mention of the spice growing in Sri Lanka was in Zakariya al- Qazwini's Athar al-bilad wa-akhbar al-‘ibad ("Monument of Places and History of God's Bondsmen") in about 1270.[13] This was followed shortly thereafter by John of Montecorvino , in a letter of about 1292.[14] Indonesian rafts transported cinnamon (known in Indonesia as kayu manis- literally "sweet wood") on a "cinnamon route" directly from the Moluccas to East Africa, where local traders then carried it north to the Roman market.[15][16][17] See also Rhapta. Arab traders brought the spice via overland trade routes to Alexandria in Egypt, where it was bought by Venetian traders from Italy who held a monopoly on the spice trade in Europe. The disruption of this trade by the rise of other Mediterranean powers, such as the Mamluk Sultans and the Ottoman Empire, was one of many factors that led Europeans to search more widely for other routes to Asia. Portuguese traders finally landed in Ceylon (Sri Lanka) at the beginning of the sixteenth century and restructured the traditional production and management of cinnamon by the Sinhalese, who later held the monopoly for cinnamon in Ceylon. The Portuguese established a fort on the island in 1518 and protected their own monopoly for over a hundred years. Dutch traders finally dislodged the Portuguese by allying with the inland Kingdom of Kandy. They established a trading post in 1638, took control of the factories by 1640, and expelled all remaining Portuguese by 1658. "The shores of the island are full of it", a Dutch captain reported, "and it is the best in all the Orient: when one is downwind of the island, one can still smell cinnamon eight leagues out to sea." (Braudel 1984, p. 215) The Dutch East India Company continued to overhaul the methods of harvesting in the wild and eventually began to cultivate its own trees. In 1767, Lord Brown of East India Company established Anjarakkandy Cinnamon Estate near Anjarakkandy in Cannanore (now Kannur) district of Kerala, and this estate became Asia's largest cinnamon estate. The British took control of the island from the Dutch in 1796. However, the importance of the monopoly of Ceylon was already declining, as cultivation of the cinnamon tree spread to other areas, the more common cassia bark became more acceptable to consumers, and coffee, tea, sugar, and chocolate began to outstrip the popularity of traditional spices. [edit] Cultivation Leaves from a wild cinnamon tree Cinnamon is harvested by growing the tree for two years then coppicing it.