Origin & History
Origin:
Asie, Asie du Sud-Est, Indonésie
Galangal is a ginger-like rhizome widely used in Thailand, Indonesia, and Malaysia. Its aroma is more peppery and citrusy.
How to use this spice
Pairs well with:
Asian soupsThai curriesseafoodbrothsstir-fries
🍽️What foods to use this spice with?
🐟Fish & Seafood
fruits de mer
🍰Desserts
fruits de mer
🥣Soups & Sauces
soupes asiatiques, currys thaïs, bouillons
Benefits
- ✓fresh peppery aroma
- ✓great for Asian cooking
- ✓adds a distinct Thai signature
For informational purposes only. Does not constitute medical advice.
Storage
Fresh: refrigerate and use soon; dried/powder: airtight and dry.
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Possible substitutions
If you don't have Galangal, you can use:
Frequently Asked Questions
What foods pair well with galangal?▼
Galangal is ideal for Asian soups, Thai curries, broths, and stir-fries.
What's the difference between galangal and ginger?▼
Galangal is more peppery, citrusy, and resinous than ginger.