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Galangal (Alpinia galanga)

Spices Add comments

Jan 092012

Galangal (Alpinia galanga), also called greater galangal, Thai galangal or Siamese ginger, is one of the most essential spices in the cuisines of Thailand, Malaysia and Indonesia. Galangal depends to the ginger family (Zingiberaceae), but the taste of the healthy rhizome is quite different to ginger. Many cooks in the world think its possible to substitute galangal with ginger…impossible ! Galangal is a key ingredient for many curry pastes from Southeast Asia, especially from Thailand, the spice flavours the famous Tom Yum Goong and the delicious coconut soup Tom Kha Gai. It is not replaceable !

Galangal has a pleasant effect on the stomach, promotes digestion and is also used in natural medicine. Even if galangal is in trade as a spice powder, we recommend the use of fresh galangal rhizomes, which can be stored for several weeks. Sliced galangal can also be frozen. Dried galangal pieces are widely used in Chinese cuisine, especially for soups.

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Image: Galangal (Alpinia galanga)

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