Galangal

Galangal has a distinct flavor that combines bitter, sour, and spicy together. It adds a distinctive aroma and delicious taste to a wide range of Thai food, including , , and assorted vegetarian dishes such as . Galangal looks similar to ginger, and like ginger it grows underground (see photos below of galangal plants that we took at an organic garden in Thailand). Galangal reduces the fish smell in foods. The pictures directly below at left show both young, and old galangal. Young galangal is nice and white, with pinkish tips and plenty of oil for aroma and flavor. Young galangal, what we offer for shipping, is typically used for any recipes you might find served at Thai restaurants (tom kha, tom yum, etc). Old galangal might be underground for a year or more, is a darker color, is more woody, and often favored by the older generation of cooks who like it for the slightly different taste and strong aroma. .

Galangal is also known throughout the world for it's wide range of medicinal effects, everything from reducing cancer in tests sponsored by western researchers, to being revered in Ayurvedic medicine. Galangal, mixed in a with and salt is said to help mothers immediately after giving birth regulate their blood flow. It's used as a cure for general pain relief, as a quick remedy after heart attack, it stimulates digestion, even sea-sickness. Galangal boosts the immune system, treats flu, the common cold, and is a breath freshener.

Good quality fresh galangal will keeps for a few days in the fridge before it starts to change color and break down. For long-term storage, cut into 2 or 3 inch pieces, and freeze in a ziplock bag.

Galangal has a distinct flavor that combines bitter, sour, and spicy together.