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Galangal
Ingredient Profile & Cooking Guide
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💡 Galangal is a Thai herb in the ginger family with a distinctive, aromatic fragrance. It has a mildly spicy, slightly bitter taste and is commonly used in Thai dishes such as tom yum, tom kha, and curries to enhance aroma and help remove unwanted odors fro
How to Choose
Choose galangal that is firm and dense, with smooth skin and no signs of mold or shriveling. It should be pale white to light pink in color and have a fresh, fragrant smell. Young galangal is milder and easier to use.
How to Use
Peel off the thin skin and slice or lightly crush before adding to soups or broths. Galangal is mainly used for its aroma and flavor and is usually not eaten. It is ideal for soups, curries, and many classic Thai dishes.
Choose galangal that is firm and dense, with smooth skin and no signs of mold or shriveling. It should be pale white to light pink in color and have a fresh, fragrant smell. Young galangal is milder and easier to use.
How to Use
Peel off the thin skin and slice or lightly crush before adding to soups or broths. Galangal is mainly used for its aroma and flavor and is usually not eaten. It is ideal for soups, curries, and many classic Thai dishes.