What is galangal?

By in category: Ingredients

Galangal looks very much like its relative the ginger root, but has a paler pinkish color.  It cannot be eaten raw and is usually ground up with other ingredients to make a paste.

There are two varieties of galangal, the greater and the lesser galangal.

Both are used a lot in Thai cooking but it is the lesser galangal that is the most flavorsome.

Galangal is sometimes available in fresh produce markets and you can buy it in most Asian stores.

It is most commonly available in the west, and online, as dried root slices – these crush easily for use in pastes, but need soaked before combining for this use.  If used in soups and wet recipes, the dried slices can be added directly.


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