Galangal root is an Asian spice with the botanical name Alpinia Galanga. Other names of this incredible spice are Siamese root, Thai ginger, lengkuas, and Laos.
How does the galanga root powder taste, and what do you use it for?
The galangal powder has a spicy smell and a bitter, slightly burning aroma similar to ginger. Its taste is sour like lemon with a tart eucalyptus component. It is not surprising that it is used in Thailand wherever Asian cuisine uses ginger. You find it in lots of curries, sauces, and poultry dishes in Thailand.
Thai ginger is available to buy fresh or dried. Fresh galangal must be peeled like ginger and can then be chopped, sliced, or rubbed. We sell the dried galangal root in powder. This is ideal for cooking broths, sauces, or in dishes with coconut milk.
Additionally, Thai ginger has a pleasant property, and it neutralizes the smell of fish and seafood. Please try it with chicken or in the Thai soup Tom Kha Gai.
The Laos root is said to promote digestion. In addition, it is supposed to be anti-bacterial and anti-inflammatory. Galangal is also an ingredient in the famous Moroccan spice blend Ras el Hanout. Spices that harmonize well with galangal are the following: fennel, ginger, garlic, chili, lemon grass.
What is Galangal root?
Galangal root is sometimes mistakenly referred to as a root. It is a rhizome like the ginger and belongs to the ginger family. Furthermore, its botanical name is Alpinia Galanga and originates in the coastal region of southern China. Today it is grown in Indonesia, India, and Southeast Asia.
The Alpinia Galanga has a height of up to 1.80 m. Its leaves are long and look like swords. They produce white and green flowers with red tips. Its rhizomes have yellowish to white colors with brownish, ring-shaped scars.
