Galangal Powder (pronounced "guh-lang-gl"), Alpinia officinarum, is also called galangal root, dried galangal, or galangal spice.
Galangal Powder has 2.5% to 4.0% an essential oil.
What is Galangal Powder
Galangal powder is dried, ground galangal root, the underground rhizome of a tropical shrub that belongs to the ginger (Zingiberaceae) family and is used in Cambodian, Indonesian, Laotian, Malaysian, Thai, and Vietnamese cooking. It may also be employed in herbal formulations in both Ayurveda and Traditional Chinese Medicine. Often mistaken for ginger, though the two are quite different in both flavor and appearance.
There are two main species of Galangal: Greater Galangal, Alpinia galangal, which is indigenous to Indonesia and Lesser Galangal, Alpinia officinarum, which is native to China. These two types vary in size, shape, and taste, but both species are used to flavor culinary dishes. Greater Galangal is used in many dishes of southeast Asia and is most popular in Thai cuisine. Lessor Galangal is used in much the same way as ginger most often in Southeast Asian sambals and pungent curry pastes. We carry the Lessor Galangal.
History of Galangal
Galangal is native to Asia, commonly found in the Eastern Himalayas, and has been growing wild since ancient times. This spice was first used thousands of years ago in Chinese and Southeast Asian cuisines, where it is still predominantly used today. The rhizome was then introduced to Europe in the 9th century and was also spread via trade routes to Southeast Asia.
Galangal was brought to America around the same time that Turmeric was, with the introduction of more Asian foods to American culture. There is no definitive evidence of when exactly it found its way to America, and to this day it is not used much outside of Asian food in the United States.
Galangal is a rhizome, which means it grows horizontally underground, and it is has shoots that come out of it and grow as a tall plant, with plants usually reaching 3-6 feet in height with long, thin leaves. Flowers are white with red tips or streaks. Galangal prefers areas with average water and less direct sunlight. This rhizome does not struggle with many diseases but can become afflicted with some if the soil in which it grows is too moist. The rhizome has a tough, woody body with a flesh that is reddish brown in color and thicker than ginger. Ginger can be peeled with a spoon, but galangal requires a vegetable peeler or knife.
Where is Our Galangal From
What Does Galangal Powder Taste Like
Pungent, with a gingery, cardamom-like taste. Some described this as the more intense cousin of ginger.
What is Galangal Powder Used For
Galangal is primarily used in Southeastern Asian dishes. In Thai cooking, you will find galangal in everything from curries to tom yum soup. It is a star ingredient that packs just a little bit more of a punch than ginger, but it also has its own flavor profile. Galangal is essential in Thai curry pastes, and it tastes good with chicken, fish, and other seafood. Is excellent with beef, and can be added to soups and stews that have a savory flavor, and anywhere that pepper would work well.
This rhizome also has some delicious, sweet applications, you can add it in sugar cookie recipes for a zingy flavor. The flavor of galangal is also wonderful with citrus fruits, which makes it a perfect addition to drinks such as orange margaritas or lemonade.
Galangal pairs nicely with chili, coconut milk, fennel, fish sauces, garlic, ginger, lemon and Makrut lime leaves.
What can I Substitute for Galangal Powder
If you absolutely must substitute galangal, you could use ginger at a 1:1 ratio, but ginger is much less intense than galangal, so you may have to isolate what flavor you are looking for exactly and amplify that. For example, if you are looking for the cinnamon notes of galangal, you may want to add the ginger and then also add a small amount of Cinnamon.
If you are cooking a Thai dish, you may find that Lemongrass suits your needs as a substitute better than ginger in some cases, but usually only in soups or meat dishes. This is all about flavor preferences, and the lemongrass can also be substitutes at a 1:1 ratio.
One and a half teaspoons of galangal root powder is approximately equivalent to one tablespoon of chopped fresh galangal.
|Also Called||Galangal root, dried galangal, or galangal spice|
|Recommended Uses||Use in curries, curry paste, and soup|
|Flavor Profile||Pungent, with a gingery, cardamom-like taste|
|Oil Content||2.5% to 4.0%|
|Botanical Name||Alpinia officinarum|
|How To Store||Airtight container in a cool, dark place|
|Shelf Life||6-12 months|
|Country of Origin||India|
|Dietary Preferences||Gluten Free, Non-GMO|
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Serving Size1 tsp
Amount Per Serving
% Daily Value*