Galangal

What Is Galangal?

Galangal (also known as havlıcan) is a rhizome spice from the ginger family, resembling ginger. Although it looks like ginger, its texture is tougher-woodier, and its aroma is sharper, pine-like and slightly citrusy.

It's a core aroma of Southeast Asian cuisine (Thailand, Indonesia, Malaysia), adding depth to curry pastes, soups and marinades. When used in place of ginger, the flavor changes noticeably.

Nutritional Value of Galangal

Since galangal is used in very small amounts as an aromatic root spice, its contribution to a meal's nutritional value is negligible; therefore a detailed nutrition table is not provided. Its value comes from its sharp, distinctive aroma.

How Should Galangal Be Used?

Since galangal is tough-woody, it's used thinly sliced and bruised or grated; whole slices can flavor the dish and be removed at the end of cooking. Since its aroma is strong and different from ginger, it's added in moderation and according to purpose.

This information is general; galangal is a food, not a substitute for medical treatment.

How Is Galangal Selected?

Good galangal is firm, has smooth-glossy skin, smells sharp-fresh when cut, and is not moldy. Softened, shriveled, moldy or faded-smelling roots are not preferred.

• Should be firm-solid with smooth skin
• Should smell sharp-fresh
• Should not be softened or moldy

How Is Galangal Stored?

Fresh galangal is stored in the fridge, wrapped in paper and protected from moisture; it can go moldy in a damp environment. For long-term storage it can be sliced and frozen; the frozen form is used directly in cooking.

Using Galangal in the Kitchen

Galangal is used most in Thai curry pastes, tom kha (coconut milk soup) and tom yum-like soups, marinades and herb mixes. Thin slices flavor liquid; in curry paste it's bruised and combined with other spices.

What Is the Difference Between Galangal and Ginger?

Both are in the ginger family and look similar; however, galangal is tougher, sharper and pine-citrusy, while ginger is softer and warm-sweetish. Using one in place of the other changes the flavor.

Frequently Asked Questions

Is galangal used instead of ginger?

It can be used in a pinch, but the flavor won't be the same; galangal is sharper and has a different aroma. For authentic Asian recipes, galangal itself is preferred.

Is galangal tough?

Yes; it's woodier and tougher than ginger. This is why it's used thinly sliced and bruised or grated.

Is galangal used fresh or dried?

Fresh is the most aromatic; frozen or dried (powder) varieties also exist. Dried powder gives a milder aroma compared to fresh root.