Galangal (Alpinia spp.)

Galangal is a fragrant rhizome in the ginger family. Its flavor is brighter and more peppery than ginger, with citrusy, pine-like notes that define many Thai and Indonesian dishes and also appear in Indian spice pastes.

• Common name: Galangal (greater/lesser)
• Botany: Alpinia spp. • Family: Zingiberaceae
• Origin/Provenance: Southeast Asia & South Asia (culinary use)
• Forms: fresh slices, dried slices, powder
• Profile: citrusy, piney, peppery heat; less sweet than ginger

Aroma & Flavor

Clean, resinous top notes (pine, citrus peel) over gentle heat. Compared with ginger, galangal is sharper and less sweet, giving broths and pastes a crisp, aromatic lift.

Culinary Uses & Pairings

Signature in Thai soups and curries (e.g., coconut-based soups, red/green curry pastes), Indonesian spice blends, and Indian masalas. Pairs well with lemongrass, kaffir lime leaf, garlic, shallot, chili, coriander seed and coconut milk.

How to Prepare

• Fresh slices: peel if tough; slice and bruise lightly. Simmer in soups and remove before serving.
• Dried slices: rinse; soak 15–20 min in hot water to soften. Add early to broths; remove at the end.
• Powder/paste: grind fresh or use prepared powder; bloom briefly in hot oil (10–15 s) before adding liquids.

Dosage & Tips

• Soups/broths: 4–6 thin slices per 1 l (4 cups) base.
• Curry pastes: 1–2 tsp freshly grated or 1 tsp powder per batch (4 servings).
• Balance with citrus (lime), herbaceous notes (lemongrass) and chili to taste.

Ingredients & Allergens

Ingredients: Galangal (Alpinia spp.).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Keep dried slices and powders airtight, cool, dry and away from light. For fresh rhizome, refrigerate wrapped; freeze sliced pieces for longer storage. Best aroma within 12–18 months (dried/powder).

Substitutes & Notes

No exact substitute; for a rough echo use ginger plus lime zest and a pinch of black pepper. Use slightly less than galangal and adjust.

Related Entries

• Ginger
• Lemongrass
• Turmeric

FAQ

Is galangal the same as ginger?
No. Both are in the ginger family, but galangal is piney-citrusy and more peppery, while ginger is sweeter and warmer.

Can I eat the slices?
They’re edible but fibrous; for the best texture, infuse and remove before serving.

Fresh, dried or powder—which to choose?
Fresh offers the brightest aroma; dried slices are great for broths; powder is convenient for pastes and quick sauces.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details).