Galangal or Galanga, also known as Thai Ginger, is a plant in the ginger (Zingiberaceae) family. Traditionally, its is used as a flavouring spice in the cuisines of Thailand, Indonesia, Malaysia, and China. Galangal has a similar taste and aroma to that of Ginger root. The spicy, peppery, and aromatic qualities of Galangal are a signature flavour in many traditional dishes including curries, soups, and rice preparations.
Use: You can use Galangal powder in sauces, curries, salads, soups, tea and rubs. Or you can add small amounts of it in baking for some added spice. Powdered Galangal tastes sweet, spicy with a hint of cinnamon. While Galangal can be used internally and externally, the health benefits of Galangal are achieved by consuming it.
Tip: Galangal in tea pairs well with lemongrass.
Benefits : Galangal is a bounty of natural medicine. It’s packed with has numerous natural active compounds with high medicinal value.
Precaution : Galangal is not recommended for pregnant women because it has a menstrual effect. In rare cases, Galangal can cause stomach pressure and stomach aches after an overdose (over 2 g daily).
