a type of Chinese ginger -
it also has medicinal properties.
https://www.healthline.com/nutrition/galangal-root#_noHeaderPrefixedContent

This spice is also used to improve certain ailments,
as it’s believed to help treat infections, reduce inflammation,
boost male fertility, and even fight different types of cancer.




https://www.thespruceeats.com/what-is-galangal-5186943



Galangal is ginger's more citrusy cousin, a rhizome used often in Asian, Southeast Asian, and Indian cooking. It's peppery and spicy with a zesty bite and a hint of pine. While galangal isn't as easy to find as ginger, it's an ingredient worth seeking out and can be sourced dried, powdered, and fresh.
What Is Galangal?

While used as a spice and aromatic, galangal is a rhizome, which is an underground plant stem that sends out shooters to spawn new growth. It's in the Zingiberaceae family (also called the ginger family) and related to the spice ginger. It has a similar appearance to ginger, thin-skinned with tube-like lengths that branch off into nodes. Though ginger and galangal are similar and used in similar ways, galangal has its own nuances. It is used in many countries' cuisines including Cambodia, Thailand, Indonesia, Malaysia, Vietnam, Singapore, and Laos.

Anecdotal story:

I have a friend in his 60s who has a herbal tea he makes every day.
It has chopped up: Galangal and garlic mixed with lemon juice and Manuka honey.
He never had the Covid vax and he never had any symptoms of Covid.
He only ever gets minor colds that hardly last a day.
Maybe there is something in those ancient herbs, spices and fruits
that we should be all taking for our health? -
and they taste nice too. 

I have some Galangal and a ladder lime.
Yum

Bobby. wrote on Aug 1^st, 2023 at 10:29am:


You should just move them to a hidden thread.

I'm sure we have the right environment here somewhere to grow it.

Although it looks like ginger, galangal has a sharp
citrusy, almost piney flavour, whereas ginger has a
pungently spicy, and slightly sweet flavour—which
means that they can't be used interchangeably.

Well - there are only 10 on the list.





http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=11698101

THE ORIGINAL 11 SPICES SECRET RECIPE?

(As published in The Chicago Tribune)

Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes
Makes: 4 servings
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil

1. Mix the flour in a bowl with all the herbs and spices; set aside.

2. Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3. Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4. Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

https://pubmed.ncbi.nlm.nih.gov/35661598/

   -  really a fruit but I'll include it.


https://www.healthbenefitstimes.com/quince/



Quince fruit Cydonia oblonga Mill nutritional composition, antioxidative properties, health benefits and consumers preferences towards some industrial quince products: A review
Israa Al-Zughbi  1 , Maha Krayem  2
Affiliations

    PMID: 35661598 DOI: 10.1016/j.foodchem.2022.133362

Abstract

Quince fruit (Cydonia oblonga) that belongs to the Rosaceae family and native to the Mediterranean region has been studied for decades for its unique importance in food and medicine. This fruit is packed with vitamins, minerals as well as fibers, pectin and tannins. Quince is known by its many therapeutic effects that include antioxidant, anti-inflammatory, antimicrobial, anti-ulcerative, and anticancer actions. However, this fruit is underutilized at the level of food processing due to its sensory attributes and the limited appreciation of its benefits by both farmers and consumers. Other than jellies and jams, quince could be processed into various healthy sub-products. The aims of the current review are to present botanical and nutritive value of this fruit, review the available literature on its therapeutic effects in order to increase farmers and consumers awareness about the importance of quince fruit and showing the different ways of utilizing it.

Keywords: Antioxidants; Consumers; Industrial processing; Quince; Sensory.

I put ginger and turmeric on my vegetables upon being served. As a result, my health has improved considerably. There is no single superfood that is the be all and end all of good health. You need to eat low-sugar low-fat diets full of protein and fiber. Plus, the need to have regular exercise is a must.