Galangal

What Is Galangal?

Galangal (Alpinia galanga) is a spice from the same plant family as ginger and turmeric, used in its root (rhizome) form; it's known internationally as “galangal.” Outwardly it resembles ginger, but it's lighter in color and harder.

Its aroma is sharper, pine-like, and mildly citrusy compared to ginger. It's one of the indispensable base flavors of Southeast Asian cuisines, especially Thai curry pastes and soups like tom kha.

Nutritional Value of Galangal

Galangal is a spice used in very small amounts in dishes; therefore its contribution to energy and nutrients is negligible. Its real value lies in its aroma and the plant compounds it contains.

What Are the Benefits of Galangal?

Galangal is valued in traditional cuisines for its aromatic plant compounds and, as a spice that adds flavor to dishes, can be part of a balanced diet.

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

How Is Galangal Selected?

Fresh galangal root should be firm, heavy, and moist-glossy, giving off a sharp smell when cut. Wrinkled, dried, or softened roots have lost their freshness. The dried and powdered form can also be used.

• Fresh root should be firm, heavy, and moist
• Should have a sharp-aromatic smell when cut
• Wrinkled and softened roots should not be bought

How Is Galangal Stored?

Fresh galangal keeps for a few weeks wrapped in paper in the fridge, and longer sliced in the freezer. The dried and powdered form is stored in a sealed container in a dry, cool place.

Using Galangal in the Kitchen

Galangal is used crushed in curry pastes, and sliced and boiled in soups and dishes; due to its tough texture, the slices in soup are usually not eaten, only used for aroma. It should not be confused with ginger.

How Is Galangal Added to Soup?

Thinly sliced galangal is boiled with other spices in coconut milk-based soups (tom kha); the slices are picked out on the plate, leaving behind their sharp aroma.

Can Galangal Be Used Instead of Ginger?

It's not the same; galangal is sharper and pine-like. In a pinch, a small amount of ginger can give a similar freshness, but it doesn't fully replicate the true galangal flavor.

What Recipes Is Galangal Used In?

Thai curry paste, tom kha soup, Asian stir-fries, and spiced meat dishes are the best-known uses.

Frequently Asked Questions

Are galangal and ginger the same?

No; although related, they are different roots. Galangal is sharper, pine-like, and citrusy; ginger is sweeter-spicier.

What does galangal taste like?

It has a sharp, pine-like, and mildly citrusy flavor; even in small amounts it adds a distinctly fresh aroma to a dish.

Are galangal slices edible?

Mostly not; being tough and fibrous, they're only boiled for aroma and picked out on the plate.

Is there a powdered form of galangal?

Yes; dried and powdered galangal is also sold and can be used in moderation when the fresh form is unavailable.