Galangal

Galangal is a rhizome with a sharp, citrusy flavor often compared to ginger but with a distinctively more peppery and pungent taste. It is a key ingredient in Southeast Asian cuisines, particularly Thai, Indonesian, and Malaysian dishes. Galangal is available year-round, with some seasonal variations depending on the region. It is used in curries, soups like Tom Kha Gai, and as a spice paste base for many recipes. Fresh galangal has a firm texture and can be sliced, minced, or grated into dishes.

Galangal Synonyms

Thai ginger
Laos root
Blue ginger
Siamese ginger

Galangal Substitutes

Different Forms/Types of Galangal

Dried

Galangal that has been dehydrated and can be found in slices or powdered form, suitable for longer storage.

Paste

Galangal ground into a paste, often combined with oil or other preservatives, and used for its intense flavor.

Sliced

Pre-sliced galangal is available in some markets, offering convenience for quick use without the need for chopping.

Pickled

Galangal preserved in vinegar or brine, adding a tangy flavor to the ingredient's natural spiciness.

Powdered

Ground dried galangal, which is convenient for adding a quick flavor to dishes without the need for preparation.

Fresh Galangal

Whole, unpeeled rhizomes, which are dense and woody, ideal for grating or finely chopping to infuse flavor.

How to Choose Galangal

When selecting fresh galangal, look for firm, heavy roots with a shiny and taut skin. The flesh should be a creamy white color when cut. Avoid roots that are shriveled or have mold. For dried or powdered forms, ensure there is no moisture in the packaging and check for a strong, aromatic scent. When buying paste or pickled galangal, opt for brands that use minimal preservatives and additives.

Cooking/Prep Tips for Galangal

Galangal, often used in Southeast Asian cuisine, is a rhizome similar to ginger but with a sharper, citrusy flavor. For intermediate and expert home cooks, it's important to know that galangal should be used fresh whenever possible, as it loses some of its vibrancy when dried. Fresh galangal can be quite tough, so it's typically sliced thinly or grated before being added to recipes. Unlike ginger, it's not usually eaten raw due to its fibrous texture and strong flavor. When preparing galangal, remove the skin with a vegetable peeler and slice or grate as needed for your recipe. If fresh galangal is not available, the dried or powdered form can be used, but start with smaller amounts and adjust to taste, as the flavor is more concentrated.

Shelf Life of Galangal

Fresh galangal should be wrapped in paper towels and placed in a plastic bag in the refrigerator, where it can last for several weeks. Dried and powdered galangal should be stored in airtight containers in a cool, dark place to maintain their potency for up to a year. Galangal paste and pickled galangal should be kept in the refrigerator after opening and used within the timeframe indicated on the packaging, usually a few weeks.

Recommended Brands for Galangal

dried galangal: No specific brand recommendation; look for products in well-sealed packaging.

fresh galangal: No specific brand recommendation; typically found in Asian markets or specialty stores.

galangal paste: Thai Kitchen, Maesri

pickled galangal: No specific brand recommendation; often found in local Asian grocery stores.

Cooking Techniques for Galangal

Grating: Grating galangal helps to release its flavors without the fibrous texture. Use a fine grater to add it to marinades, curry pastes, and soups.

Pounding: In a mortar and pestle, galangal is pounded along with other spices and herbs to create a fine paste for use in curry pastes and similar preparations.

Simmering: Galangal is often added in large slices or chunks to soups and curries, where it can simmer and infuse the dish with its flavor. It's typically removed before serving.

Popular Galangal Recipes

Tom Kha Gai (Thai Coconut Chicken Soup)
Beef Rendang
Thai Green Curry

Galangal Nutritional Information (100g)

fat: 0.8 g
fiber: 2 g
sugar: N/A
protein: 1.8 g
calories: 71 kcal
carbohydrates: 15 g

Flavor Combinations

Galangal pairs well with coconut milk, lemongrass, and kaffir lime leaves, which are staples in Thai cooking. It also complements proteins like chicken, beef, and seafood. Other ingredients that work well with galangal include tamarind, chili peppers, and cilantro. Its sharp, citrusy notes can cut through the richness of fatty meats and creamy sauces.

Allergen Information

Galangal is not a common allergen, but as with any ingredient, individual allergies can occur. If you experience an allergic reaction, it is important to seek medical advice.