Spice

Galangal

Galangal is a rhizome related to ginger but sharper, piney, and more peppery—essential to Thai tom kha, Indonesian spice pastes, and other Southeast Asian soups. Greater galangal (Alpinia galanga) is the main culinary type; lesser galangal is smaller and more camphoraceous. Use fresh when possible; dried slices suit long simmered broths.

Also known as: Kha, Lengkuas, Lengkuas, Riềng

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Powder

Rhizome

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Thai Galangal

Indonesian Lengkuas

Lesser Galangal

Kaempferia galanga

Kencur

Alpinia galanga

Alpinia officinarum

Greater Galangal

Characteristics

Preparations

BruisedDriedFreshFrozenGratedPastePowderSliced

Provenance

BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticCamphorCitrusFreshPepperyPineyPungentSharp

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 316

Amount per 100 g

Total Fat 7.38 g
Saturated Fat 2.16 g
Trans Fat 0 g
Monounsaturated Fat 2.02 g
Polyunsaturated Fat 3.2 g
Cholesterol 0 mg
Sodium 43.1 mg
Salt 0.1 g
Total Carbohydrate 53.1 g
Dietary Fibre 26.3 g
Total Sugars 4.82 g
Complex / starch 14.4 g
Protein 9.42 g
Water 24.2 g

Detailed nutrients

Energy 316 kcal
Water 24.2 g
Carbohydrates 53.1 g
- Sugars 4.82 g
  - Monosaccharides 3.38 g
  - Disaccharides 1.45 g
- Starch 14.4 g
  - Amylose 3.61 g
  - Amylopectin 10.8 g
  - Digestible Starch 12.3 g
  - Resistant Starch 1.44 g
- Fibre 26.3 g
  - Soluble Fibre 9.22 g
  - Insoluble Fibre 17.1 g
Protein 9.42 g
- Plant Protein 8.95 g
Fat 7.38 g
- Saturated Fat 2.16 g
- Monounsaturated Fat 2.02 g
- Polyunsaturated Fat 3.2 g
  - Omega-3 0.48 g
  - Omega-6 1.49 g
Vitamins 106 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.24 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 43.3 µg
- Vitamin C 2 mg
- Vitamin E 2.13 mg
- Vitamin K 31.6 µg
Minerals 275 mg
- Major Minerals 269 mg
  - Calcium 43 mg
  - Sodium 43.1 mg
  - Potassium 183 mg
- Trace Minerals 6.2 mg
  - Iron 0.8 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.1 g
- Sodium Chloride 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.24 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 43.3 · vitamin-e: 2.13 · vitamin-k: 31.6 ·

Minerals

Sodium: 43.08 · Potassium: 183 · Calcium: 43 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·

Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.

In the kitchen

Culinary partners and combinations that usually underperform with Galangal.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

500 BCEID

Galangal was used across maritime Southeast Asia as a primary rhizome spice.

1000

Arab and Indian Ocean trade carried galangal into medieval European spice lists.

1500TH

Thai and Khmer court cookery fixed greater galangal in curry pastes and soups.

1900

Fresh and dried galangal entered global Asian grocery supply chains.