What is galangal?

Galangal is a rhizome belonging to the ginger family, Zingiberaceae. It's native to Southeast Asia and is used extensively in cuisines of that region, particularly in Thai, Indonesian, and Malaysian dishes.

There are several types of galangal, including:

• Greater Galangal (Alpinia galanga): Also known as Thai ginger or Siamese ginger. It has a sharper, more citrusy flavor than ginger.
• Lesser Galangal (Alpinia officinarum): Has a more peppery, medicinal flavor.
• Galangal Root (Kaempferia galanga): Also known as aromatic ginger or sand ginger. It has a camphor-like aroma and is often used medicinally.

Flavor Profile: Galangal's flavor is distinctive, with notes of citrus, pine, and earthiness. It's less spicy than ginger and has a more resinous quality.

Culinary Uses:

• Soups and Stews: A key ingredient in many Southeast Asian soups like Tom Yum and Tom Kha.
• Curries: Adds depth and complexity to curry pastes.
• Stir-fries: Can be sliced or grated into stir-fries for a unique flavor.
• Marinades: Used to flavor meats and seafood.

Health Benefits: Traditionally, galangal has been used for its potential medicinal properties. Some studies suggest it may have:

• Anti-inflammatory effects
• Antioxidant properties
• Antimicrobial activity

How to Use:

• Fresh galangal can be found in Asian markets. Look for firm, unwrinkled rhizomes.
• It can be stored in the refrigerator for several weeks.
• To use, peel the skin and slice, grate, or pound the rhizome.

Substitutes: While the flavor is unique, ginger or ginger powder can be used as a substitute, though the flavor profile will be different. A combination of ginger and lemon zest can provide a closer approximation.