Skin

Spice

Skin

Galangal skin is a prepared form of the rhizome, cut or sorted so cooks get consistent pieces without full breakdown. aromatic leaf, seed or root used to season rather than bulk. Match cooking time to piece size and moisture. add tender leaves late; hard stems and seeds can go in early. Use sound product and keep cut surfaces from drying out before the pan. Taste a scrap if quality seems uncertain before committing a whole batch.

Track this ingredient

Unit

Characteristics

Preparations

CookedCracklingFreshFriedPreparedStock

Traits

CollagenPortionPrep ReadyProtectiveSkinVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 437

Amount per 100 g

  • Total Fat 22.1 g
  • Saturated Fat 6.56 g
  • Trans Fat 0 g
  • Monounsaturated Fat 6.06 g
  • Polyunsaturated Fat 9.46 g
  • Cholesterol 0 mg
  • Sodium 39.9 mg
  • Salt 0.1 g
  • Total Carbohydrate 52.8 g
  • Dietary Fibre 25.7 g
  • Total Sugars 4.87 g
  • Complex / starch 15.3 g
  • Protein 6.85 g
  • Water 9.6 g
Detailed nutrients

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

Dried and fresh commercial packs of galangal reached urban grocers, including named skin portions.

Dried and fresh commercial packs of galangal reached urban grocers, including named skin portions.

Herb gardens and spice trades supplied galangal for seasoning and medicine alike, including named skin portions.

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