Galangal vs. Ginger: What's the Difference? (2024)

FAQs

Galangal vs. Ginger: What's the Difference? ›

If you must, substitute fresh galangal for fresh ginger. However, galangal is sweet and floral with notes of pine, while ginger is citrusy and spicy, so while they both add flavour, the profile is totally different. Instead of trying to substitute galangal, Bloor recommends leaving galangal out altogether.

If you must, substitute fresh galangal for fresh ginger. However, galangal is sweet and floral with notes of pine, while ginger is citrusy and spicy, so while they both add flavour, the profile is totally different. Instead of trying to substitute galangal, Bloor recommends leaving galangal out altogether.

Galangal is good for stomachache, colds, and swelling and ginger is good for arthritis, colds, headaches, and stomachaches. Galangal and ginger are two plants from the Zingiberaceae family. They grow in relatively similar parts of the world and have both been used in traditional medicine for thousands of years.

Contains Anti-Inflammatory and Antifungal Properties

"Galangal also has been shown to have both anti-inflammatory and antifungal properties, meaning it helps to lower inflammation that leads to joint pain in the body while also protecting the body against harmful microorganisms and bacteria.

The word galangal refers to the root of several plants of the Zingiberaceae family. Lesser galangal, or Alpinia officinarum, is most commonly used. Similarly to ginger and turmeric, galangal can be eaten fresh or cooked and is a popular addition to many Chinese, Indonesian, Malaysian, and Thai dishes ( 2 ).

Despite their similar appearances, ginger and galangal are two different spices, differentiated by the way they taste. Galangal is peppery and earthy with hints of mustard. It's got citrusy top notes and a bitter finish. Ginger is spicy but sweet, with a strong lemon aroma and a mellow finish that gently fades.

Galangal is also know as Thai ginger or Siamese ginger (because it resembles fresh ginger so much), but it really is its own ingredient. It's commonly found in Thai, Indonesian, and Malaysian cooking.

In Thai cuisine, galangal is quite often pounded or ground into a paste for curries, stir-fries and soups using a mortar and pestle. And it's also used in co*cktails, such as a Thai Gin Sour, Tom Yum co*cktail and Pattaya Margarita.

Prevent inflammatory and Arthritis.

This anti-inflammatory response of galangal can serve the benefit of reducing the symptoms of arthritis and rheumatoid arthritis treatment. Rheumatoid arthritis is a condition of joint disorder caused by inflammation and as an effect of long-lasting autoimmune disorder.

The galangal root may be used to manage various stomach issues such as pain, loose motions, ulcers, and indigestion. It may also be a tonic for the digestive system and helps soothe the stomach.

Does galangal raise blood pressure? ›

Being intrinsically high in potassium levels, galangal assists in the maintenance of normal blood pressure. It also functions in promoting cardiac muscle activity, lowers the amounts of bad LDL cholesterol and raises levels of good HDL cholesterol.

There are a few different ways to prep galangal for cooking, as recommended by Pailin Chongchitnant of Hot Thai Kitchen: Thinly slice the root and steep in liquid for soups. No peeling is required because the slices are too firm and woody to consume, so they are discarded before serving.

When purchasing galangal, look for young pieces that have a shiny, almost translucent peel with gentle shades of peachy beige. They can be eaten raw or added to stir-fries. Older galangal roots are hard and woody, generally pounded into pastes before use.

Galangal's antioxidant qualities prevent free radicals from damaging the skin, allowing it to retain its suppleness. Galangal may also be used for promoting hair growth on the scalp since it improves blood circulation. Galangal juice mixed with jojoba oil is an excellent treatment for thinning hair.

Look for galangal that appears plump, with smooth, tight skin, not shriveled or moldy. Fresh galangal will keep, refrigerated, for up to one week. You can also freeze fresh galangal for up to two months in a resealable plastic bag.

Galangal is a tropical perennial herb, and while many people call it galangal root, the part of the plant that we use for cooking is actually the rhizome.

A suitable substitute for galangal is ginger mixed with lime zest or lime leaves. Other alternatives include fingerroot, lemongrass, turmeric, and horseradish. It's essential to consider texture, aroma, and flavor when choosing a replacement.

Galangal and ginger are both common in many Southeast Asian dishes. If you've ever had Thai coconut soup, rendang, or panang curry, you've likely had galangal and ginger together. Use equal amounts of fresh galangal for fresh ginger in a recipe; this swap works best for savory recipes; sweet dishes don't love galangal.

Galangal. Galangal is a root often used in Southeast Asian cooking. Its flavor is similar to ginger but with a fresh, citrusy punch.