Galangal root is a rhizome, similar in appearance to ginger, and is a member of the Zingiberaceae family. It has a sharp, citrusy, and pine-like flavor, making it a popular ingredient in Southeast Asian cuisines, particularly in South of China,Thai, Indonesian, and Malaysian dishes.
There are primarily two types of galangal:
Greater Galangal (Alpinia galanga): Larger in size, it has a more intense flavor and is commonly used in Thai cooking.
Lesser Galangal (Alpinia officinarum): Smaller and has a more peppery taste, often used in Indonesian and Malaysian cuisines.
Galangal is native to Southeast Asia. It has been used in traditional Asian medicine and cuisine for centuries, particularly in countries like ,South of China,Thailand, Indonesia, Malaysia, and Vietnam. The root has also found its way into European cuisine and herbal medicine, where it is valued for its aromatic properties and potential health benefits.
