Galangal is a rhizome related to root ginger. It is popular in Asian cuisine, particularly Thai, Indonesian, and Malaysian cooking. Galangal is harder and more difficult to grate than ginger, and has a spicier, more citrusy scent.

Health considerations

Galangal has antioxidant, anti-inflammatory, and antibacterial properties.

May be found in

Curry paste, Thai cuisine, Malaysian cuisine, Indonesian cuisine, sold fresh, sold dried, sold powdered


Food Chemistry
LWT – Food Science and Technology
The Journal of Pharmacology and Experimental Therapeutics

Alternative Spellings and Names

Galingale, galanga, blue ginger

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