The pungent aromatic rhizome or tuber of certain East Indian or Chinese species of Alpinia (Alpinia Galanga and Alpinia officinarum) and of the Kæmpferia Galanga), -- all of the Ginger family.
Galangal is a member of the ginger family, widely used in south-east Asian cuisine, particularly Thai cookery, being an important component in Thai curry pastes. It is also widely used medicinally as an aid to digestion and for respiratory problems.
Used in Thai dishes, you can find this root (or powder) in good supermarkets or Oriental supermarkets. If you can’t find it, substitute with a little grated fresh ginger – or just leave it out.
This root has a hot ginger/pepper taste and is used primarily as a seasoning in Asian cooking.
Lengkuas, Laos Powder Root of the same plant family as ginger. Darker in colour then ginger with distinct rings around root. Flesh has a hint of pink. Sold fresh, dried and powdered. Slice before use and remove before serving. If using dried galangal, soak in water for 1/2 hout before use. Powdered galangal is know as Laos Powder and can be used in marinades and sauces.
A member of the ginger family. Galangal, however, tastes different to ginger and cannot be replaced by it. It's used primarily in curries and soups. This root is very aromatic and contributes much to the distinctive flavour of Thai food.
A member of the ginger family, used in a similar manner.
southeastern Asian perennial with aromatic roots
European sedge having rough-edged leaves and spikelets of reddish flowers and aromatic roots
young root, similar to ginger, but with a smoky pine taste
A member of the ginger family, also known as laos root. It has a woody texture and is used to give flavour to Thai and other South East Asian cuisines.
An aromatic vital Thai ingredient similar to ginger root, but with a deeper, more complex flavor.
is a member of the ginger family and in many countries, is used as a substitute. It has a hot, peppery taste and is used mainly as flavoring.
a plant, alpinia officinarum of eastern asia having pungent roots used medicinally and as seasoning. The dried roots of this plant.
Galangal is a pale yellow rhizome with pink skin and knobs. It is related to ginger but has a milder taste and is commonly used fresh in Thai and Malaysian cooking. Fresh galangal is readily available at wet markets and in some supermarkets. It is known as lengkuas in Bahasa Malaysia.
Galangal root is similar in appearance to its close relative ginger, but it is a pinkish color and has a distinct peppery flavor. Use fresh galangal if possible. When handling, take care not to get the juice on your clothes or hands, as it stains. Dried galangal, sold in slices, must be soaked in hot water before it can be used. Galangal can also be bought sliced and bottled in brine. Galangal powder is also known as Laos powder.
Galangal looks like ginger and has a similar taste (just slightly more spicy). It is a staple in Thai and Indian cooking.
This rhizome has a slightly medicinal taste and a delicious candy-like aroma. It is used extensively in Thai cuisine and is available in Asian grocers and, increasingly, in larger supermarkets. It looks rather like ginger, but tends to be more gnarled and knobbly, with distinctive pink shoots.
is a fleshy root used as a seasoning in Southeast Asian cooking and is similar in appearance and flavor to ginger. Look for it fresh in specialty and Asian markets. Store unused portions in the refrigerator or freezer.
Galangal, Malay lengkuas, Mandarin (Traditional)/(Simplified), Cantonese lam keong (è—è–‘), also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Southeast Asia cuisine but also common in recipes from medieval Europe. It resembles ginger in appearance. However, it tastes little like ginger; in its raw form, it has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus.
