Galangal

Galangal is an aromatic rhizome from the ginger family, widely used in Southeast Asian cooking for its sharp, citrusy, and slightly pine-like flavor. Unlike ginger, galangal has a firmer texture and a brighter, more pungent taste, making it an essential ingredient in Thai, Indonesian, and Malaysian cuisine.

It brings a bold, zesty character to dishes such as curries, soups, stir-fries, and marinades. Commonly used in classics like Tom Yum and Rendang, galangal adds depth and a fresh, aromatic lift that cannot be replicated by ginger alone. Its distinctive flavor makes it a staple for anyone looking to create authentic Southeast Asian dishes.

Its warm, slightly sweet aroma and sharp flavor make galangal a versatile addition to both savory and herbal preparations.

How to use it

Simmer three or four dried slices in a tom kha or tom yum broth for about twenty minutes with lemongrass and lime leaf, then lift them out before serving. Dried galangal stays firm rather than softening, so it is used for infusion rather than eaten. Soak the slices in warm water for thirty minutes first if you want to pound them into a curry paste. Technique tip: bruise the slices with the flat of a heavy knife before they go into the pot, which opens the dense fibres and gets the citrus and pine notes into the broth.

Botanical Name: Alpinia galanga

Also known as: Greater Galangal, Thai Ginger, Laos Ginger, Lengkuas, Kha, Blue Ginger, Gao Liang Jiang