Galangal

Galangal is a member of the tropical ginger family, and has a sharp, strong aroma and hot, clean taste.

Fresh Galangal

The rhizomes are used in various Asian cuisines (for example in Thai and Laotian tom yum and tom kha kai soups, Vietnamese Huế cuisine and throughout Indonesian cuisine, for example, in soto). Though it is related to and resembles ginger, there is little similarity in taste.

In its raw form, galangals have a stronger taste than common ginger. They are available as a whole rhizome, cut or powdered. The whole fresh rhizome is very hard, and slicing it requires a sharp knife. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia.

Galangal Powder

Galangal powder is ground galangal root. Galangal is a member of the ginger family and is used in Thai, Malaysian, Vietnamese, Indonesian, Laotian and Cambodian cooking.

Galangal Rhizomes

Galangal Rhizomes

Substitute for galangal powder

  • Powdered ginger
  • Freshly grated galangal (depending on the the recipe) fresh has more flavour than powdered.

Availability

Galangal is available from supermarkets, Asian grocers and specialty stores. Store in a cool, dark place for up to two weeks

Leave a Reply

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Join Our Community!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat dignissim nascetur.