Galangal

Description

Galangal is a firm rhizome related to ginger, with smooth, light beige flesh and thin, brown skin; it has a more citrus-camphor flavor, spicy and slightly resinous compared to ginger, with a cool, sharp note reminiscent of pepper. In cooking, it provides an intense aroma with a relatively small amount. Nutritionally, galangal is low in calories, rich in essential oils, flavonoids, and antioxidants that exhibit anti-inflammatory, antimicrobial, and digestive-supporting properties; it has also traditionally been used for nausea and stomach pain. Typical uses include Southeast Asian soups, curry pastes, marinades, and fish dishes, where it is combined with lemongrass, kaffir lime leaves, and coconut milk. The whole rhizome can be stored in the refrigerator wrapped in paper or in a paper bag for several weeks; cut pieces should be kept in an airtight container for a few days or frozen in portions (raw or in oil) for longer storage.