The rhizome (root) of galangal resembles ginger in taste and appearance. It is predominantly found in Asian markets and sold fresh, frozen, dried, or powdered. Galangal is also well known in European medieval cooking. Only a pinch of dried and powdered versions are typically needed.

Galangal is frequently used in fish and shellfish recipes in combination with garlic, ginger, chilli, and lemon.

Galangal Varieties

Greater Galangal: Orange-brown skin with pale yellow or white interior. Greater galangal can be found in sliced form or powder. Used as a flavoring throughout Indonesia, Malaysia, and parts of India.
Flavor: Not as pungent as lesser galangal.

Lesser Galangal: This rhizome has a red-brown interior and fibrous texture. It can be founded as slices or powder. Lesser galangal comes from China where it is used as a medicinal herb, but it is now grown in Indonesia and regarded as a spice.
Flavor: Aromatic and pungent, peppery and ginger-like. Stronger, more medicinal taste than greater galangal.

Kaempferia Galangal: Often identified as greater galangal. Red skin and white interior. Used as a flavoring in South East Asia.
Flavor: Medium in strength.

Different galangal varieties vary in their hotness and flavor. Flavor ranges from flowery to ginger-like to peppery cinnamon (see box below).

In addition to being used as a spice in cooking, galangal has been used in Asia and the Middle East in perfumes, snuffs, aphrodisiacs, and as flavors for condiments (including vinegar and beer), in teas in Germany and wines in Russia. Like ginger, galangal has been used for medicinal purposes to treat nausea, flatulence, and dyspepsia.

When ripe, galangal should be ivory white and firm with very little separation between skin and flesh. Never buy galangal that is wrinkled or shriveled. Store refrigerated uncut and unwrapped for up to 3 weeks or, peel the root and place it in a jar of sherry and store it refrigerated for several months. Galangal can be frozen if tightly wrapped in foil.

Galangal can be sliced and used to flavor soups and stews (remove before serving). It can also be mixed with lemon grass, chilies, shallots and garlic into a paste that can be used to flavor rice dishes. Galangal can also be mixed into a curry paste for similar purposes.

Recipes

Basmati Rice with Galangal and Broccoli
Makes 4 servings
Each serving equals one 5 A Day servings

Ingredients

enough basmati rice to make 2 cups cooked
2 cups steamed broccoli
4 pieces galangal; peeled
½ tsp salt
grated zest and juice of 1 lime
2 tsp sugar
2 tsp rice vinegar
2 tsp chopped coriander
salt and freshly ground black pepper

Place the rice in a pan, cover the rice with water and bring to the boil. Add 3 pieces of roughly chopped galangal and the salt to the rice. Cook the rice according to the package instructions.

Remove the galangal, place the rice into a clean bowl and add the remaining ingredients and add seasoning to taste. Grate the remaining pieces of galangal and squeeze the juice over the rice.

Nutritional analysis per serving: Calories 193, Protein 6g, Fat 2g, Calories From Fat 1%, Cholesterol 0mg, Carbohydrates 41g, Fiber 5g, Sodium 317mg.

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

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