Galangal

Galangal refers to two spices from two different plants: greater galangal (Alpinia galanga) and lesser galangal (Alpinia officinarum). Both spices are derived from the rhizomes, and both plants are tropical evergreen perennial herbs in the ginger family (Zingiberaceae). Greater galangal is used more commonly in cooking, primarily in Thai and Indonesian cuisine. Its flavor is milder and sweeter than its “lesser” cousin. Lesser galangal is often used in traditional Chinese medicine, although it is used in certain Southeast Asian dishes that benefit from its stronger, sharper, and spicier bite.