Galangal is a bitter herb that comes from the ginger family and belongs to genus Alpinia. It is native to Malaysia, Thailand, and Indonesia, and people there use it as a spice to flavor products and medicine. Many people describe galangal’s taste as citrus and earthy at the same time, with a kick of spice that hits you instantly and then goes away.
At present day, many countries around Europe import it for its medicinal and flavor properties. There are four main types of Galangal, namely Sand ginger, Chinese ginger, greater galangal and lesser galangal.
Also referred to as Siamese ginger and Thai ginger, Galangal is a unique ingredient. You can find it in Chinese, Malaysian, Thai and Vietnamese cuisine. It features a paler and smoother skin than ginger and flesh that is hard.