Common soto spices include shallots, garlic, turmeric,galangal, ginger, coriander, salt, candlenut and pepper.
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The plant's rhizomes, the part known asgalangal, are thin and tough, and they are the principal reason the plant is cultivated.
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Frankincense, cloves, cinnamon, nutmeg, andgalangalare all used repeatedly.
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Additional spices include garlic, shallot, candlenut, coriander seed,galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish.
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The lemongrass stalks need to be thinly sliced and freshgalangalshould be diced.
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The people employ themselves extensively, and export quantities of ginger andgalangal.
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The rhizomes, known asgalangal, are valued for their spicy flavor and aromatic scent.
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Other notable members of this plant family are turmeric, cardamom, andgalangal.
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Recipes for the "phrik khing" curry paste usually include lemongrass, garlic andgalangal.
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The spices, garlic, shallot, ginger andgalangalused in rendang have antimicrobial properties and serve as natural organic preservatives.
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Some rhizomes are used directly in cooking, including ginger, turmeric,galangal, and fingerroot.
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Ginger andgalangalare produced in great quantities as well as other drugs.
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In this are dissolved three other oils; oil of myrrh, oil of cinnamon, oil ofgalangal.
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The soup is made of ground mixture of garlic, shallot, black pepper, ginger, coriander,galangal, salam (bay leaves), and lemongrass sauteed with oil until it gets aromatic.
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