This warm, earthy spice with citrusy undertones is used across many Asian cuisines.
Its a rhizome, an underground plant stem that expels roots and shoots from the plant’s nodes.
There are several different varieties of galangal, each with slightly different flavors and uses.
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Another common way to cook with the ingredient is to steep galangal in water for tea.
Can be found in fresh or dehydrated forms.
Galangal root, when young, is generally smoother and paler than ginger.
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Ginger, on the other hand, is peppery with spicier notes.
Galangal feels hard, woody, and fibrous, so cooks often discard it from dishes before serving.
Varieties of Galangal
There are two main varieties of galangal: greater and lesser galangal.
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Greater galangal, when young, has a pale appearance with pink nubs.
Lesser galangal is darker in color with orange undertones.
Whole Vs.
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Ground Galangal
Galangal comes in both fresh and dehydrated forms.
Dehydrated or dried galangal can come as slices, chips, or ground powder.
You may even be able to find galangal paste in certain specialty Asian grocery stores.
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When purchasing fresh galangal, keep in mind the age of the root.
Some stores do sell frozen galangal, recommended as the best substitute for the fresh form.
Dehydrated or dried galangal should be stored in a cool, dry place.
Galangal Substitutes
Unfortunately, there is no perfectsubstitute for galangal.
The best substitute for fresh galangal is to use frozen, dehydrated, or powdered galangal.
Instead, use the powdered form in curries or baked goods.
