galangal

galangal, reddish brown rhizome of several plants in the Alpinia genus, as well as the spice derived from them. It is similar to ginger and belongs to the same plant family, Zingiberaceae, but differs in that it has notes of citrus, pepper, and pine. Galangal is widely used in cooking in the Indian subcontinent and in Southeast Asia, and it is available fresh or dried, as well as in powder or paste form. Its essential oils have application in traditional Ayurvedic medicine.

Species and varieties

Galangal refers to several species of plant in the Alpinia genus, the most common ones being:

• Alpinia galanga (known as greater galangal, Java galangal, Siamese ginger, or just galangal) is native to Indonesia. The rhizome has notes of pepper.
• Alpinia officinarum (known as lesser galangal or gao-liang-jiang) is native to South China. The rhizome has a stronger taste and odor compared with other species.
• Alpinia calcarata (known as snap ginger) is native to India.
• Alpinia zerumbet (light galangal) has a larger rhizome, which is sometimes used as a substitute for ginger.

All species are now cultivated across the Indian subcontinent and Southeast Asia, with Thailand, Indonesia, and India being the main global suppliers. However, galangal is not grown in an organized fashion, and most cultivation happens in home gardens. Galangal sellers do not usually distinguish between various species when selling, and the species are thus often indistinguishable in a commercial setting.

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Culinary and other uses

Galangal is available fresh, sliced, or dried, as well as in powder or paste form. The dried or processed varieties are less potent than fresh galangal. Galangal is used in several Southeast Asian dishes such as Thai curries and tom yum soup. It can also be used in meat marinades and as a flavor in condiments, vinegars, liqueurs, and teas. It is often available in Asian food stores in the West. In the absence of galangal, kaffir lime leaves, lemongrass, or white pepper are often used as substitutes in cooking.

Galangal is very similar in appearance to ginger; both plants are perennials with striking flowers and lush foliage, and the rhizomes of both plants resemble each other as well. However, the galangal rhizome has a smoother outer surface than that of ginger, and the inside is paler in color. The flesh is tougher than ginger’s, making it inedible, and it needs to be removed from dishes before serving. To cook with galangal, the rhizome should first be peeled and then sliced or minced. As with ginger, galangal can be dried; however, for optimum flavor, it is best to use a fresh rhizome. Galangal has a much stronger taste compared with ginger; the former is sharp and has notes of pepper, citrus, or pine, whereas the latter is milder and not as sweet.

Galangal is often used in traditional medicine to tend to various medical conditions, including to ease respiratory illnesses, treat flatulence, and aid digestion. Studies of Alpinia calcarata have suggested it might be effective against harmful bacteria, fungal infections, parasites, and inflammation, among others.