Galangal is a rhizome from the ginger family, traditionally used in Southeast Asian cooking. In shape it resembles ginger, but the taste is sharper and more spicy. In this blog you'll read what galangal is exactly, how it tastes, where it comes from and how to use it. You'll find dried galangal in our energy herbs.
Where does galangal come from?
Galangal (Alpinia galanga or Alpinia officinarum) is a plant from the ginger family (Zingiberaceae), originally from Southeast Asia. The rhizome, the underground part, is what's used. You'll find it under names like galanga, laos or Thai ginger. In Thai, Indonesian and Malaysian cuisine it's a staple ingredient.
How does galangal taste?
The taste is reminiscent of ginger, but sharper, woodier and more peppery, with a fresh, almost citrusy undertone. Where ginger is sweeter and warmer, galangal is spicier and more herbal. So you can't simply swap the two one for one in a dish.
Galangal in the kitchen
Galangal is best known as a culinary herb. You'll find it in classics like Thai tom kha gai (coconut chicken soup), curry pastes and marinades. Dried galangal is used as a powder or as pieces you let infuse and then remove. Fresh galangal is harder and more fibrous than ginger, so you slice it thinly or grate it.
How to use dried galangal
Let dried galangal pieces simmer in a soup, broth or curry and remove them before serving, just like a bay leaf. In powder form, stir in a pinch. Start carefully, the flavour is strong.
Galangal as a herbal supplement
Besides cooking, galangal is also used as a herb, for example in herbal blends and tinctures. Our Kokmok herbal tincture contains galangal together with cola nut and guarana. Find more herbs like this in our energy herbs, such as calamus root and yerba mate.
Good to know
- Galangal is a culinary herb and not a medicine, we make no medical promises about it.
- Store dried galangal dry and dark, then the flavour keeps longer.
- Pregnant, breastfeeding or on medication? Consult a doctor if in doubt before using herbs in larger amounts.
Frequently asked questions
Is galangal the same as ginger?
No. They're from the same family and look alike, but galangal is sharper, woodier and more peppery. You can't simply substitute them.
What do you use galangal for?
Mainly as a flavouring in Southeast Asian cooking, such as in soups, curries and marinades. Also in herbal blends.
How do I use dried galangal?
Let the pieces infuse in a dish and then remove them, or use a pinch of powder. Start with little, the flavour is strong.
Where do I buy galangal?
Dried galangal (50 grams) is in our energy herbs.
