Galangal

Galangal is a rhizomatous spice similar to ginger, often used in Southeast Asian cuisines, especially Thai, Indonesian and Malaysian dishes. It belongs to the ginger family but is distinguishable in flavor and appearance. The rhizome, or root, is firmer and denser than ginger and often has a pale, reddish-brown skin with a sharper, knobbier appearance.

The scent profile of galangal is uniquely aromatic and complex. It combines spicy warmth with sharp, fresh overtones, reminiscent of pine and citrus with subtle earthy undertones. The fragrance is more pungent and robust than ginger, featuring hints of pepper and a slightly camphorous quality that can enliven sauces, soups, and curries. Its aroma is invigorating, often described as having a clean, medicinal edge that adds a distinct dimension to dishes that cannot be replicated with other spices.