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Galangal, a rhizome used frequently in Asian, Southeast Asian, and Indian cuisine, is ginger's more citrus-flavored relative. With a zesty taste and a tinge of pine, it is peppery and spicy. Although galangal isn't as common as ginger, it's a worthwhile component to look for and can be found dried, powdered, or fresh.
Galangal is a rhizome, a plant stem that grows underground and shoots off shooters to produce new growth, and it is used as a spice and fragrant. It is associated with the spice ginger and belongs to the Zingiberaceae family, generally known as the ginger family. It resembles ginger in appearance, having thin skin and tube-like lengths that split out into nodes. Galangal has its unique characteristics even though it is similar to ginger and utilised in similar ways. The cuisines of numerous nations, including those of Cambodia, Thailand, Indonesia, Malaysia, Vietnam, Singapore, and Laos, utilise it.
Lesser, bigger, and light galangal are the names given to three different types of the spice. Lesser galangal, which is from China, has a greater peppery bite and tartness than the other rhizomes. Greater galangal is a taller plant that grows in Indonesia, notably on the island of Java, and has a milder flavour. Southeast India's Eastern Archipelago is the source of light galangal, which has a flavour profile that is most similar to that of genuine ginger. Lesser galangal is the most prevalent and accessible of the three types.
Galangal Vs Ginger
It is understandable why people confuse ginger and galangal. Galangal is frequently referred to as Thai or Siamese ginger, in addition to the fact that they resemble one another identically. Despite the fact that they are both rhizomes from the same family, they each have a different flavour. A little sweetness and wetness are mixed in the fibres of true ginger, which has a spicy, earthy flavour. Galangal is thicker and drier, and its flavour is more piney with a citrus undertone. Both must be peeled while fresh and can be dehydrated or powdered. There are occasions when recipes call for galangal and provide ginger as a replacement.Overall, fresh galangal has greater flavour and has a more peppery flavour. Although it loses a lot of the characteristics that make this spice useful in the kitchen, dried and powdered galangal can also be employed. In general, it's best to buy fresh galangal whenever you can.
Flavour
Galangal resembles regular ginger in appearance, but its flavour is less hot and has more of a peppery base. The rhizome also has a hint of citrus that pairs beautifully with lemongrass and fresh fruit. Galangal's somewhat cold pine flavour, which is also apparent in its smell, is a result of this lemony side.
How To Cook
Galangal can be used in cooking much like ginger. It is necessary to peel fresh galangal, which can be done with a spoon or a paring knife. Since fresh galangal is a solid food with little moisture, be careful to chop it thoroughly or slice it into little pieces. The ideal approach is to grate it, and then you can use it to soups, curries, stir-fries, sauces, and marinades. Galangal that has been dried and ground into a powder is also sold and is easily measured out by the teaspoon. Use galangal carefully while gaining a feel on how peppery it can be because it is a potent spice. Keep in mind that dried galangal is typically less potent than fresh when using it in recipes.
Storage
Store dried galangal in an airtight jar in the pantry in a lowlight, chilly location. Make sure there is no moisture in dried galangal because it can cause the rhizome to mould. Galangal that is still fresh and unpeeled can be stored in the refrigerator's crisper drawer for a few weeks. If the fresh galangal is peeled, it will keep for about a week, but unless it is well-wrapped and protected from light, it tends to dry up.
