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.

Galangal has also been valued in traditional medicine for its digestive and anti-inflammatory properties. Its warm, slightly sweet aroma and sharp flavor make it a versatile addition to both savory and herbal preparations.

Botanical Name: Alpinia galanga

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