Bulk Galangal | Galangal Powder, Thai Ginger, Blue Ginger

Free Shipping on Orders Over $50*
Orders Placed M-F by 3:30pm ET Ship Same Day!
1-888-762-8642

Galangal Powder

Galangal Powder
Galangal Powder
Galangal Powder Galangal Powder

Galangal Powder

SKU
100482 001
$10.02
Net Weight:
2.4 oz
Select Size:

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 Cultivation

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

India.
 

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.

 

IngredientsGalangal root
Also CalledGalangal root, dried galangal, or galangal spice
Recommended UsesUse in curries, curry paste, and soup
Flavor ProfilePungent, with a gingery, cardamom-like taste
Oil Content2.5% to 4.0%
Botanical NameAlpinia officinarum
CuisineSoutheast Asian
How To StoreAirtight container in a cool, dark place
Shelf Life6-12 months
Country of OriginIndia
Dietary PreferencesGluten Free, Non-GMO

 

Hungry for More Information

Thai Spices and Seasonings
Spices and Seasonings of Vietnam
What is Curry
What is the Shelf Life of Spices

 

Nutrition Facts

Serving Size1 tsp

Amount Per Serving

Calories8

% Daily Value*

Total Fat0g0%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g

Cholesterol0mg0%

Sodium1.4mg0%

Total Carbohydrate1.8g1%

Dietary Fiber0.9g4%

Total Sugars0.2g

Added Sugars0g0%

Sugar Alcohol0.0g

Protein0.1g0%

Vitamin D0mcg0%

Calcium2mg0%

Iron1mg5%

Potassium36mg1%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

4.4 out of 5
5 total ratings.

Alex N. (Verified buyer) 05/15/2020
Interesting new spice for me "Spicy" in a different way. Super tasty and versatile.

Colleen J. (Verified buyer) 03/19/2020
Fine, dry powder Full of flavor, it's not been sitting loosing anything.

Mark K. (Verified buyer) 01/26/2020
Culinary security 1 I have wrestled with availability of galangal (also known, but not widely, as Laos root) for 35 years, now. It is a critical ingrediant for home-made kecap manis and a host of southeast Asian dishes, like rendang. Thirty five years ago, tracking down galangal/laos was an exercise in pure masochism, with no internet, long trips to Asian food marts with NO guarentee of success. I have had to settle for desiccated root slices and ancient, tiny plastic jars of powdered Laos root. While I can now buy fresh galangal root at Super H (sometimes) and an international farmers market (30 min drive), I can now approach recipes with galangal without planning procurement expeditions (with uncertain success). I have absolute faith in the freshness of Spice, Inc products, and happily discard my increasingly ancient stores of dry root slices and tiny, dusty plastic jars of Laos dust. Thank you

Dennis M. (Verified buyer) 10/15/2019
Powder vs Frozen root The galangal root powder has certain advantages over using the frozen galangal root. Mainly ease of use, and that the powder still retains great aroma for the dishes that call for galangal. If I were to use the frozen root, it would be via mortar and pestle, combined with other wet and dry spices and herbs.

Vy Q. (Verified buyer) 11/19/2020
Once it’s being cook aroma Once it’s being cook aroma is missing
OffCanvas2
Offcanvas2