The Galangal root, or greater galangal, is a spice that is native to Southern Asia and is more commonly known as the Thai ginger or Siamese ginger. This name is unsurprising given that it is indeed a member of the ginger family known as Zingiberaceae and looks extremely similar to ginger. There is also a lesser galangal that is native to China, growing mainly on the southeast coast. It is also grown in India and the rest of South East Asia.
While on the outside they look remarkably similar, there are some subtle differences between ginger and galangal. The skin of the latter is smoother and paler, and its flesh is much harder. The inside of the root ranges in colour from white to yellow to pink. Its taste is also stronger, sharper, spicier, and slightly more peppery. It has an overall earthy feel to it with a tinge more citrus.
The medicinal properties of the Galangal have been well known since ancient times and has been used in Ayurvedic and traditional Chinese medicine for centuries. It was even known to the west since the Middle Ages. Galangal root is in fact extraordinarily rich source of antioxidants and is used in traditional medicine as a remedy for various ailments, and an increasing number of scientific studies have begun to support these uses. Outside of medicine it is even used in perfumery and in brewing.
When it comes to its use as a spice, the greater galangal is mostly confined to local Indonesian dishes such as curries, the lesser root is a popular addition to many Chinese, Indonesian, Malaysian, and Thai dishes. It also appears frequently in fish and shellfish recipes often with garlic, ginger, chilli and lemon or tamarind. A simple way to prepare the root for a soup or curry is to peel off the skin and grate or mince it for a stir-fry. The spice can also be used as whole slices, powdered, or even as a paste. Some of the most popular galangal dishes you can find are Thai Chicken Coconut Soup (Tome Kha Gai), Thai Hot-and-Sour Shrimp Soup (Tom Yam Kung), Southern Thai Rice Salad, and Beef Rendang. So, the next time you visit a Thai restaurant or are in the mood for some Thai cooking, why not give these a go.