Galangal
Description
Galangal is an aromatic root from the same family as ginger and turmeric, used as a key ingredient in many Southeast Asian cuisines like Thai, Indonesian, and Malaysian food. It has a tougher, more fibrous texture and a sharper, more citrusy and piney flavor compared to ginger, which is earthier. It is often used in dishes like curries, soups, and broths and can be purchased fresh, dried, or ground.
Key characteristics and uses
Family: Galangal is part of the Zingiberaceae family, which also includes ginger and turmeric.
Appearance: It resembles ginger but is typically rounder, smoother, and paler, with a harder flesh.
Flavor: It has a pungent, citrusy, and piney flavor, which is more pronounced than ginger's milder, earthier taste.
Culinary uses:
Curries and pastes: It is a staple in Thai curry pastes, often pounded into a paste with other ingredients.
Soups and broths: Thin slices can be simmered in broths to infuse flavor before being removed, as it is too tough to eat in large pieces.
Stir-fries and stews: It can be diced or sliced and added to stir-fries, stews, and sauces.
Availability: It can be found fresh, dried (in slices or powdered form), and is often available in Asian grocery stores.
Traditional medicine: It has been used for centuries in traditional medicine and is believed to have benefits like reducing inflammation and fighting infections.
Type
Seasoning
