Galangal

About Galangal

A close relative of ginger with a sharper, more peppery, pine-like flavor. It is essential in Thai, Indonesian, and Malaysian cooking. There are three types: greater galangal, lesser galangal, and sand ginger. It is a key ingredient in Thai curry pastes and Indonesian rendang. It has been used in traditional medicine for centuries. It has anti-inflammatory and antibacterial properties. It is harder and woodier than ginger and must be sliced thinly. It grows from rhizomes like ginger. It is sometimes called Siamese ginger. The flowers are beautiful white orchid-like blooms.