Galanga

Galanga, or galangal, refers to the rhizomes of several members of the ginger family, Zingiberaceae. The two most common species used in cooking are greater galangal (Alpinia galanga) and lesser galangal (Alpinia officinarum). The rhizomes are aromatic and have a sharp, citrusy, and peppery flavor with hints of pine. They are typically used fresh or dried, and may be ground into powder.

In Southeast Asian cuisines, galanga is a staple flavoring alongside lemongrass and kaffir lime leaf. In Thai dishes such as tom yum and tom kha, fresh galanga adds brightness; in Indonesian and Malaysian recipes it appears in curry pastes and spice blends.

Cultivation: Native to Southeast Asia, galanga is grown in tropical climates. It is cultivated for its rhizomes, which are harvested when mature. It is related to ginger and shares the habit of growing as an underground rhizome with leafy stems above ground. Market forms include fresh, dried, pickled, and powdered.

Historically, galanga has been used in traditional cuisines and, in some cultures, in traditional medicine. It remains a common spice in markets worldwide, valued for its distinct aroma and ability to brighten savory dishes.