Galanga root, also known as Siamese ginger, is a popular condiment in Asian and Middle Eastern cooking. It is the edible root of the Alpinia officinarum plant, native to East Asia and grown in warm, temperate regions. The root has a distinct peppery flavor and is used in varying amounts in recipes.
Galanga root is the edible root of the galangal plant. The root is widely used as a condiment in Asian and Middle Eastern cooking, although it is probably most intimately associated with Thai food. As a result, some people call it Siamese ginger, referring to the old name of Thailand. Fresh galangal root is available in some Asian markets, as is a frozen version. It is also possible to find it in dry or powdered form.
The formal title for the galangal plant is Alpinia officinarum, although the root is also known as galangal, galangal, iam kieu, kha, or gao liagn jiang. The word “galanga” actually comes from an Arabic word, khalanjan, which means “Chinese ginger.” The plant has dark green lance-shaped leaves that can become quite long and flowers that strongly resemble irises. Some people grow galangal as an ornamental, since it is quite attractive.
The plants are native to East Asia and prefer moist and very well drained soils. Galangal is also not frost-hardy at all, so it can only be grown in warm, temperate regions. Gardeners who want to try their hand at growing galangal indoors should seek out a fresh, healthy root and plant it directly into well-conditioned soil. Be sure to leave plenty of room, as a galangal plant can get quite large. When roots are desired, dig into the soil and separate them.
The plant belongs to the ginger family, so it’s no surprise that galangal root strongly resembles ginger. There are some differences, however. Galanga root is whiter and creamier than ginger and also has a distinct peppery flavor that is more like mustard than ginger. While the two may be confused at first glance, galangal root has a very different flavor profile, and it’s one of the things that makes Thai food so distinctive.
Most cooks work with greater galangal, a sturdier, hardier plant that is widely distributed. Lesser galangal is essentially limited to Southeast Asia, where it is used in specialty recipes. Either way, galangal root is used in varying amounts, and cooks just starting out with it should start with small portions. The flavor can be overwhelming and quite intense, especially for people who are new to it. When a recipe calls for fresh galangal root, remember to mash or pound it to soften it so more flavor will emerge in the finished dish.
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