Pungent, peppery, and pine-like with a sharp, citrusy note.
A fibrous powder from the rhizome.
A pale, creamy-white to light tan powder.
Often called “Siamese Ginger,” Galangal is a rhizome that is a staple in Southeast Asian cuisine, particularly in Thai soups and curries. Its flavor is sharper, more peppery, and more pine-like than ginger. It contains a variety of antioxidants that contribute to its anti-inflammatory and other health benefits.
Galangal is a warming and stimulating spice, closely related to ginger and turmeric. In traditional medicine, it is used to aid digestion, relieve nausea, and combat inflammation. Its pungent and heating nature makes it excellent for pacifying Vata and Kapha doshas. It is also used to relieve coughs and clear congestion in the chest.
We source high-quality, aromatic Galangal rhizomes from cultivators in Northeastern India.
The rhizomes are carefully cleaned, sliced, dried, and ground to preserve their potent flavor and volatile compounds.
