Taste and flavour

Galangal belongs to the ginger family (Zingiberaceae). Its flavour is similar to that of ginger. It has various aromatic ingredients and notes of lime, lemongrass and pepper. Unlike ground ginger, ground galangal also has notes of cloves. The spiciness of ground galangal is stronger than that of ginger.
Galangal contains a strongly aromatic essential oil. It also contains ingredients present in oregano and lemongrass.

Advice for use

– Galangal should be kept in a cool and dry place, away from sunlight, in a sealed container. In this way, it will retain its aroma for a long time.
– Galangal is very aromatic spice with an intense flavour, so it has to be used sparingly (measures: tip of a knife, pinch).
– Ground galangal should not be heated to high temperatures because it will take on a bitter flavour. In hot dishes, it is recommended that galangal should be used at the end of the cooking when the dish is no longer going to be cooked or fried.
– For soups, minestra and sauces: to avoid lumps, it is recommended to mix the galangal powder with warm liquid before adding it to the dish.

Origin and history

Galangal is a root like ginger. Galangal originates from south China. In our areas, it has only been known since the Middle Ages, but has advanced in our kitchens since then. Galangal is used in the kitchen because of its pungency and as a substitute for pepper.

Good to know

It can be used with: galangal goes perfectly with cloves, ginger, kaffir-lime, cardamom, garlic, nutmeg, black pepper, star anise, cinnamon and lemongrass.