Galangal Ground

Ameen Foods Galangal Ground comes from the Alpinia galanga root — a close relative of ginger, native to Southeast Asia. Known for its sharp, citrusy aroma and warm, peppery bite, galangal adds a bold, aromatic twist to countless Asian dishes.

Its flavor combines the heat of ginger with bright lemon and pine notes, creating a unique depth perfect for soups, curries, stir-fries, and marinades. Common in Thai, Indonesian, and Malaysian cuisine, it's a key ingredient in dishes like tom yum soup and rendang, bringing authenticity and fragrance to every bite.

Beyond the kitchen, galangal has long been featured in traditional Southeast Asian cooking and herbal traditions.

Fragrant, zesty, and full of character — Ameen Foods Galangal Ground is an essential spice for anyone looking to recreate the true taste of Southeast Asian cooking.

How to use it
Use half a teaspoon in a Thai curry paste, a rendang, a satay marinade or a coconut broth. It is sharper and more citrusy than ginger, so it is not a straight swap, and a little goes a long way. Stir it in with the other ground spices once the aromatics have softened. Technique tip: bloom it in the coconut cream as it splits rather than in plain oil, which is how it goes into a Thai curry and carries the flavour right through the sauce.

Botanical name: Alpinia galanga
Also known as: Kulanjan, Lengkuas, Alpinia officinarum, Kencur, Greater Galangal, Thai Ginger, Blue Ginger, Laos Ginger, Java Galangal, Siamese Ginger, Sand Ginger, Laos Root, Gao Liang Jiang, Chao Dou Kou, Cekur, Laosian Ginger, Kaempferia Galanga