| Other than what I have read on the web I really do not know that much about the culinary gingers. I have always heard that the so-called "lesser galangale" is Kaempferia galanga and "greater galangale" is Alpinia galanga. The common grocery store cooking ginger is Zingiber officinale. I have been told that Alpinia officinarum is also used for cooking - mainly in Chinese dishes. Probably the most authoritative site I have found is Gernot Katzer's. You might try asking him about Alpinia officinarum - it is not listed on his site. |
Here is a link that might be useful: Gernot Katzer's Spice Pages
