Basics

Best known as Thai Ginger, Galangal is a rhizome similar to ginger in appearance, but not in flavor or texture. There are two primary types, Greater and Lesser, much the same as ginger.

Producers

Although Galangal is used in many cuisines, India produces the vast majority of supply. Other countries in Asia produce a relative amount.

Aromatics and Flavors

Lemon pepper aroma and a gingery vinegar like taste.

Culinary Uses

Indian and Thai Curries make primary use of Galangal. The popular Bitters used in mixed drinks is made with bitters. Use ground Galangal with other spices such as Cumin, Coriander, and Thai chiles to season almost any food including soups, sauces, meats and fish, legumes, and dry seasoning blends.