Galangal, Alpinia spp.
● Galangal is a member of the Zingiberaceae or ginger family and is native to Southeast Asia.
Alpinia galanga is referred to as greater galangal while Alpinia officinarum is referred to as lesser
● Historically, galangal has both culinary and medicinal uses.
● Galangal is a staple in Thai cooking and is sometimes called Thai or Siamese ginger. It is also used
widely in cooking in Indonesia, Singapore, and Malaysia. It is popular in curries and soups and on
meats and fish.
● The most commonly used part is the rhizome, which resembles ginger root. However, the flavor of
galangal does not resemble ginger.
● The flavor of galangal has been described as sharp, peppery, citrusy and earthy or woodsy.
● The skin of the rhizome should be removed, then it is typically grated or minced before adding to
dishes. Slices can also be added and…
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