Galangal

Galangal is the spice produced from the rhizomes of two tropical evergreen herbs in the ginger family. Greater galangal is more popular for cooking, and lesser galangal is more often used in traditional medicine.

Greater Galangal: Alpinia galanga

Lesser Galangal: Alpinia officinarum

REGION OF ORIGIN

Southeast Asia. Galangal has flourished for thousands of years in this region’s humid, tropical lowland forests. Greater galangal is believed to be from Java, and lesser galangal most likely originated in southern China.

PART & COLOR

Fresh galangal rhizomes are typically pale beige to orange-brown, sometimes with pinkish or reddish undertones at the nodes. The inside is creamy white. Some greater galangal varieties have a faint pink hue to the inner flesh, whereas lesser galangal's can be a darker orange.

HARVEST

Thriving in many tropical climates with ample rainfall, galangal is cultivated primarily from rhizome divisions, whereby farmers separate mature rhizomes into smaller sections to replant. Each rhizome requires 10-12 months to fully mature. Farmers assess maturity of the underground structures by observing the shoots above-ground. When the long, lance-shaped leaves begin to yellow and die back, the rhizomes have reached peak flavor.

Sliced galangal rhizome on a black plate

FLAVOR & AROMA PROFILE

Greater galangal is more commonly used in cooking because its flavor is milder and sweeter than its "lesser" cousin. But it’s still plenty bold and exciting. Its sharp, citrusy scent carries notes of pine, earth, and fresh flowers. Break open a fresh rhizome and its fragrance will electrify your senses with an intense, peppery pungency.

On the tongue, galangal is zesty with a spicy warmth. Its heat is more biting than ginger but smoother than chiles, leaving a clean, tingly aftertaste that invites another taste. Hints of a slight soapiness or sourness can emerge as well, adding to its invigorating character. It has a certain layered complexity about it that makes it so irreplaceable to the kitchens of Thailand, Indonesia, Malaysia, Vietnam, and beyond.

CULINARY USES

Galangal is a pillar of Southeast Asian cuisine. Perhaps its most iconic role is in the Thai soups tom yum and tom kha gai, where its sharp tang provides a signature backbone to the broth. In Indonesia, galangal forms the base of countless spice pastes (bumbu) and marinades because its robust flavors hold up well against other strong ingredients.

Fresh galangal is used frequently in curries to infuse meats. But it's especially popular with seafood as the rhizomes bright, aromatic heat balances “fishy” flavors beautifully. Thinly slice it, bruise chunks, pound it into a paste, or finely grate it with a microplane to release its full power. Galangal's complex flavors develop beautifully with simmering, so think slow-cooking with this special spice.

SCIENTIFIC CLASSIFICATION

OTHER NAMES

English: galangal root, galanga root, blue ginger, Thai ginger, Siamese ginger, Laos root, the spice of life
Spanish: galanga
Portuguese: galanga, gengibre de Laos
The Caribbean: galangal
French: galanga, grand galanga, souchet long
Italian: galanga
German: Galgant, Galanga
Dutch: galanga, galangawortel, grote galanga
Czech: galgán, galgánový kořen, galgan obecny, kalkan
Hungarian: galanga, Thai gyömbér
Greek: galanki, galángal
Danish: galanga, galangarod
Norwegian: galanga, galangarot
Swedish: galanga, galangarot
Finnish: galangajuuri
Polish: kłącze galangalu
Turkish: galanga, havlıcan
Hebrew: galangal, halben
Arabic: khawlanjan, khalanjan
Persian/ Farsi: kholanjan, khoolanjan
Swahili: galangali
Russian: galgant, kitayskiy imbir
India: kulanjan, kosht-kulinjan
- Bengali: jalanjan
- Hindi, Gujarati, Marathi: kulanjan
- Sanskrit: kulanjana
- Tamil: chitharathai
Sri Lanka (Sinhala): alupiyali, araththa
Burmese: pa de gaw gyi, chit sa ra te, padaing
Thai: kha, khaa
Cambodia (Khmer): kha, romdeng
Vietnamese: riềng, rieng nep, son nai, cao luong khuong
Malay: lengkuas
Indonesian: lengkuas, laos
China
- Mandarin: gāoliángjiāng, hong dou kou, shan jiang
- Cantonese: gōulèuhnggēung, gou leuhng geung, huhng dau kau, saan geung
Japanese: garangaru, nanjing, kōryōkyō

NUTRITION FACTS

HEALTH BENEFITS

Galangal has been revered in traditional medicine systems across Asia for centuries, particularly in Ayurvedic, Thai, Indonesian, and Traditional Chinese Medicine. Here's an overview of some of the most promising areas of galangal's medicinal potential:

Antioxidant and Anti-inflammatory Action
- Galangal contains active compounds like galangin and acetoxychavicol acetate, which have demonstrated significant anti-inflammatory activity in lab and animal studies. The spice is also rich in flavonoids and polyphenols, helping to combat oxidative stress.
Antimicrobial Activity
- Extracts show strong activity against various bacteria, fungi, and even certain viruses, supporting traditional use for fighting infections.
Digestive Aid
- Traditionally used to relieve digestive discomfort, bloating, and nausea. Modern research suggests galangal may stimulate digestive enzymes and ease indigestion.
Blood Sugar Management
- Allspice may play a role in blood sugar regulation. Animal studies demonstrate that certain compounds in allspice may improve insulin sensitivity and reduce glucose absorption.
Heart Health
- While still preliminary, some studies suggest allspice has cardiovascular benefits. The spice's antioxidant and anti-inflammatory properties likely help protect against heart disease by reducing oxidative stress and inflammation in blood vessels.
Anticancer Properties
- Some laboratory studies indicate galangin and other compounds may inhibit cancer cell growth or induce apoptosis (programmed cell death). However, human research is still preliminary.

Important Considerations

Most Research is Preliminary: While research is promising, more extensive human clinical trials are needed to definitively confirm the efficacy and safety of galangal's medicinal properties.
Dosage Matters: Researchers commonly use concentrated extracts, so standard dietary consumption may not yield the same results. More studies are required to establish proper dosages and administration methods.
Medication Interaction: Galangal should not be considered a replacement for conventional medical treatments. While it is generally safe for most people, it is critical to exercise moderation and consider interactions with other medications.
Disclaimer: Consult healthcare professionals before using spices or herbs medicinally.

CHEMICAL COMPOSITION

While often compared to ginger, galangal has a unique chemical makeup that sets it apart, delivering its signature citrusy sharpness, peppery warmth, and subtle pine-like freshness. Here is a breakdown of its chemical composition, highlighting each compound’s culinary and medicinal properties:

Flavor & Aroma Compounds

1,8-Cineole (Eucalyptol)
- Culinary: Adds a cool, minty, slightly sweet note. Also highly concentrated in bay leaf, cardamom, eucalyptus, rosemary, and sage.
- Medicinal: Potent decongestant—used in many cough drops, chest rubs, and inhalants. Shown to improve memory and alertness. Antioxidant, anti-inflammatory, and antimicrobial properties.
α‑Terpineol
- Culinary: Adds a floral, slightly citrusy note.
- Medicinal: Antimicrobial and antioxidant properties.
Methyl Cinnamate
- Culinary: A sweet, balsamic, clove-like note with a light warming sensation.
- Medicinal: Anti-inflammatory, antimicrobial, antioxidant, and mild pain-relieving properties.
Camphor
- Culinary: Contributes a cooling, minty effect.
- Medicinal: Antimicrobial and anti-inflammatory properties.
Pinene
- Culinary: True to its name, pinene adds an earthy, woody, fresh note reminiscent of pine and fir.
- Medicinal: Anti-inflammatory and antimicrobial potential. Also used for its positive effects on the respiratory system.

Other Phytochemicals

Flavonoids (galangin, alpinin, kaempferol, kaempferide)
- Culinary: Minor contributors to the slight bitterness of galangal, especially when dried.
- Medicinal: Potent antioxidant and anti-inflammatory properties.

Understanding Composition

Since the macronutrients (fats, carbohydrates, proteins) and micronutrients (vitamins, minerals) are listed in the Nutrition Facts above, this section focuses on the compounds most responsible for a spice or herb's culinary and medicinal properties.
Chemical composition can vary widely, mainly in the concentrations of compounds. This is why there are differences in quality and why spices are often graded by measuring the key compounds that directly influence flavor, aroma, and color.
This variation, and therefore, quality, is affected by variety/cultivar, age/ripeness/freshness, region, terroir, environmental stressors, potential adulteration, and the techniques deployed throughout the following processes: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, toasting). A magnificent spice is a celebration of a complex journey, shaped by both natural forces and human ingenuity.

ALTERNATIVE USES

Here are some of galangal's popular alternative uses:

Cultural and Spiritual Significance
- Throughout Southeast Asia, galangal holds cultural importance that transcends the kitchen. In parts of Thailand, Indonesia, and Malaysia, galangal is believed to have protective and spiritual properties. Rhizomes are sometimes placed at doorways or carried for good luck and protection against negative energy. In Balinese ceremonies, galangal may be included in offerings to deities, symbolizing purity and health.
Skincare
- Galangal’s rich concentration of antioxidants and antimicrobial compounds makes it a candidate for natural skincare products. Extracts are being studied for their potential to soothe skin irritations, reduce inflammation, and promote a clear, radiant complexion. Traditional practices have long used galangal pastes for minor skin ailments and to refresh the skin. The flavonoids in galangal may help neutralize free radicals that contribute to skin aging. Researchers are investigating its use in creams and serums aimed at improving skin elasticity and reducing the appearance of wrinkles.
Hair Care
- Traditional remedies in Southeast Asia use galangal juice or extracts on the scalp to promote hair growth, improve circulation, and address dandruff or fungal scalp conditions. While scientific evidence is still emerging, early studies suggest galangal’s antimicrobial properties could support a healthy scalp environment.
Fragrances and Aromatherapy
- Galangal essential oil is used in traditional massage oils and therapeutic balms in Southeast Asia. Aromatherapy practitioners use it for its clarity-boosting, energizing scent.
Livestock Feed
- Galangal is sometimes added to animal feed in traditional Thai, Indonesian, and Indian farms to reduce microbial load and improve appetite.

Disclaimer: While galangal shows promise in these areas, its effectiveness may be limited compared to commercial alternatives.

SUBSTITUTIONS

Galangal is rather unique, but its ginger-like warmth does allow for some interesting substitutions when it's hard to find:

Ginger and Lemon Zest
- The most accessible alternative for galangal. While lacking the exact sharpness, combining fresh ginger with a touch of lemon or lime zest adds both warmth and the citrusy brightness that galangal imparts. Start with equal parts ginger and zest, adjusting to taste. Works best in curries, soups, and marinades.
Ginger and Lemongrass
- A good option for broths or curries that rely on galangal for citrusy sharpness. While lemongrass is more grassy than galangal, when paired with ginger it adds brightness and complexity. Use sparingly to avoid overpowering the dish.
Ginger and White Pepper
- This combination adds warmth and a subtle peppery bite reminiscent of galangal’s complexity. Use with restraint, as white pepper can quickly overpower delicate flavors. Ideal for stir-fries and savory soups.
Ginger and Cardamom
- For dishes where galangal contributes citrusy, floral notes, adding a crushed green cardamom pod or a pinch of ground cardamom alongside ginger provides an intriguing approximation. Use this in Thai or Indonesian curries, soups, and rice dishes.
Ginger and Turmeric
- In recipes where galangal’s visual presence and earthy base are important (such as certain Thai soups or stews), turmeric can contribute color and earthiness, though the flavor is markedly different. Combine with ginger to bridge the flavor gap.
Horseradish
- In recipes where galangal’s sharp, pungent bite is desired—such as in Southeast Asian dipping sauces—a tiny amount of grated horseradish can add the desired heat. This is not suitable for delicate soups or curries.

Substitution Tips

Incomplete Substitution: All spices and herbs are too complex to match exactly, so focus on which aspects of their flavor, aroma, texture, or color you wish to replicate.
Quantity: Start with a small amount of the substitute and adjust to taste. It won't be a 1:1 exchange in flavor or potency.
Context: Consider the entire dish and how the substitute's full flavor profile will merge with the other ingredients.
Experimentation: Playing with substitutions is a great opportunity to explore how different flavors interact. If you approach it with curiosity, you may really enjoy the process and make some delicious discoveries along the way.

A BRIEF HISTORY

Galangal, sometimes called “Thai ginger” or “Siamese ginger,” is closely related to ginger, but its pungent citrus-pine aroma sets it apart. Native to Southeast Asia (greater galangal to Java in Indonesia; lesser galangal to southern China), it was domesticated and became integral to both cooking and medicine throughout the entire region.

From these tropical origins, galangal made its way into global trade networks. Arab traders played a key role in carrying the spice westward, where it was embraced in the Islamic world for its warming and digestive benefits. It appeared in medieval medical texts and eventually reached Europe via the Silk Road. There, galangal was used by apothecaries to treat stomach disorders, fatigue, and coldness in the body. Though it never achieved the culinary prominence of cinnamon, nutmeg, and black pepper, it was used in sauces and stews among the wealthy in 12th- and 13th-century Europe and earned the nickname “the spice of life.”

Galangal was also highly valued in Traditional Chinese Medicine, particularly lesser galangal, known as gao liang jiang. Across Southeast Asia, meanwhile, galangal remained deeply woven into food and culture. In Thailand, it became indispensable in dishes like Tom Yum and Tom Kha Gai, balancing chilis and coconut with its sharp, citrusy warmth. In Indonesia and Malaysia, it flavored spice pastes, marinades, and stews like rendang while also appearing in ceremonial and purification rituals.

During the colonial spice trade, European interest declined as other culinary trends took over, relegating the spice to a niche in traditional herbalism, especially in parts of Germany and Eastern Europe, where it flavored bitters and liqueurs. However, its popularity never waned on its home turf. It has remained integral to many Southeast Asian cultures for many centuries.

In recent decades, galangal has made a serious comeback. The global popularity of Southeast Asian cuisine gave it a new stage, and renewed interest in natural remedies revived its medicinal reputation. Researchers continue to explore its bioactive compounds for use in cosmetics and supplements. It's safe to say, galangal is back.