Galangalalso: 南薑 · ข่า · riềng · laos root

Origin

Native to Java and southern China, cultivated across Southeast Asia for at least two thousand years. Two species are commonly used: greater galangal (Alpinia galanga) — the larger, paler, more piney variety used in Thai curries — and lesser galangal (Alpinia officinarum), more peppery and used in Chinese medicine and Indonesian cooking.

What it tastes like

Citrus, pine, white pepper, mustard. Sharper and woodier than ginger, with a numbing quality at the back of the tongue. Cannot be substituted with ginger without changing the dish materially.

How it's used

The aromatic backbone of Thai green and red curry pastes, tom kha gai, larb, Indonesian rendang, and Vietnamese chè. Used fresh, sliced thin and stewed; dried and ground into curry powders; or candied as a confection in southern China.

Buying

Look for hard, pale, knobbly rhizomes with intact skin. Avoid pieces that bend or have soft spots. The flavour is dramatically stronger when fresh — frozen is acceptable, dried is a last resort.

Substitutes

There is no good substitute. If forced, use a 50/50 mix of fresh ginger and a tiny pinch of white pepper, with a squeeze of lime. The dish will not taste right but it will not be wrong.

Storage

Wrapped in paper towel inside a sealed bag, refrigerated, 2–3 weeks. Frozen whole, up to 6 months. Slice frozen with a sharp knife.