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Galangal (/ˈɡæləŋˌɡæl/[1]) is arhizome of plants in the ginger familyZingiberaceae, with culinary and medicinal uses originating in Indonesia.[2] It is one of four species in the genusAlpinia, and is known for its pungent, aromatic flavor.
Greater galangal (Alpinia galanga) is most commonly used, and is similar toginger andturmeric. It is native to South Asia and Southeast Asia. Lesser galangal (Alpinia officinarum) and other types are also used, though less frequently. In traditional medicine, galangal is used to treat various ailments. It is a common ingredient in Indonesian, Khmer, Lao, Malaysian, Thai and Vietnamese cuisine, and is also used in some traditional Chinese medicine.
The wordgalangal, or its variantgalanga or archaicallygalingale, can refer in common usage to the aromaticrhizome of any of four plant species in theZingiberaceae (ginger) family, namely:
The termgalingale is sometimes also used for the rhizome of the unrelatedsweet cyperus (Cyperus longus), traditionally used as a folk medicine in Europe.
Various galangal rhizomes are used in traditionalSoutheast Asian cuisine, such asKhmerkroeung (Cambodian paste),Thai andLaotom yum andtom kha gai soups, VietnameseHuế cuisine (tré) and throughoutIndonesian cuisine, as insoto andopor. PolishŻołądkowa Gorzka vodka is flavoured with galangal.
While all species of galangal are closely related to commonginger, each is unique in its own right. Due to their unique taste and 'hotness' profiles, the individual varieties are usually distinguished from ginger, and from each other, in traditional Asian dishes. The taste of galangal has been variously described as "flowery", "like ginger with cardamom" and "like peppery cinnamon".[2] Lesser galangal was popular in European medieval cooking.[2]
Galangals are commonly available in Asian markets in a variety of forms: as whole fresh rhizomes; dried and sliced; and powdered.
Inethnobotany, galangal has been used for its purported merits in promoting digestion and alleviating respiratory diseases and stomach problems. Specific medical virtues have been attributed to each galangal variety.[3][4]
