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
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Breeds, cuts & preparations
Variety
Alpinia galangaAlpinia officinarumGreater GalangalIndonesian LengkuasKaempferia galangaKencurLesser GalangalThai Galangal
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
BruisedDriedFreshFrozenGratedPastePowderSliced
CommonCharacteristic
AromaticCamphorCitrusFreshPepperyPineyPungentSharp
History
ID
Galangal was used across maritime Southeast Asia as a primary rhizome spice.
Arab and Indian Ocean trade carried galangal into medieval European spice lists.
TH
Thai and Khmer court cookery fixed greater galangal in curry pastes and soups.
Fresh and dried galangal entered global Asian grocery supply chains.