Galangal is a member of the tropical ginger family, and has a sharp, strong aroma and hot, clean taste.

Galangal Rhizomes

Galangal Rhizomes

Fresh Galangal

The rhizomes are used in various Asian cuisines (for example in Thai and Laotian tom yum and tom kha kai soups, Vietnamese Huế cuisine and throughout Indonesian cuisine, for example, in soto). Though it is related to and resembles ginger, there is little similarity in taste.

In its raw form, galangals have a stronger taste than common ginger. They are available as a whole rhizome, cut or powdered. The whole fresh rhizome is very hard, and slicing it requires a sharp knife. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia.

Galangal Powder

Galangal powder is ground galangal root. Galangal is a member of the ginger family and is used in Thai, Malaysian, Vietnamese, Indonesian, Laotian and Cambodian cooking.

Substitute for galangal powder

  • Powdered ginger
  • Freshly grated galangal (depending on the the recipe) fresh has more flavour than powdered.


Galangal is available from supermarkets, Asian grocers and specialty stores. Store in a cool, dark place for up to two weeks

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