Galangal

Galangal is very often confused with ginger, which it closely resembles. It differs from ginger by its smoother and more depigmented skin and by its interior which can be white-yellow or with shades of pink. The consistency of the root is more fleshy and harder than in the case of ginger. The aroma has citrus notes, unlike the spicy one of ginger.

Galangal is also called "Thai ginger" or "Siamese ginger" and is a very important ingredient in the cuisines of Southeast Asia, especially from Thailand, Malaysia and Indonesia. It is easily peeled and then used for cooking grated or chopped very finely. If used sliced, it is recommended that the pieces of galangal be removed after cooking, because of the fibrous consistency. You can try it instead of ginger (but also together) in stir fry recipes, Asian soups or curry sauces for example.

Rich in antioxidants, with anti-inflammatory effect and properties that improve male fertility, Galangal has been used for centuries in Ayurvedic and Chinese medicine.