Galangal (Laos Alpinia)

Alpinia Galanga

Galangal is related to ginger, and is similar in appearance, with its knobbly root-like form. Also known as Greater Galangal or Thai Galangal. Its skin is reddish-brown in colour, and thicker than ginger, while its flesh is creamy-white. Galangal has a strong, fiery flavour, reminiscent of a mixture of ginger, pepper and sour lemon. Galangal is usually peeled then sliced or grated, and is used in curries and other Asian dishes.

The plant grows from rhizomes in clumps of stiff stalks up to two metres in height with abundant long leaves which bears red fruit. It is native to South Asia and Indonesia. It is cultivated in Malaysia, Laos, and Thailand. A. galanga is the galangal used most often in cookery. The robust rhizome has a sharp, sweet taste and smells like a blend of black pepper and pine needles. The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom.

 It will grow in sun or shade, and requires well-drained, rich soil and sufficient water during dry periods for good growth. Rhizomes are aromatic and pungent with a ginger-sour-lemon flavour.