Thai Ginger

Thai ginger, also known as galangal, is a rhizomatous spice widely used in Southeast Asian cuisines, particularly Thai, Indonesian, and Malaysian dishes. Its botanical name is *Alpinia galanga*. Distinct from common ginger (*Zingiber officinale*), Thai ginger has a sharper, spicier, and more peppery flavor that sets it apart. The scent profile of Thai ginger can be described as robust and complex—markedly earthy with strong piney and citrus undertones that lend a refreshing note. It provides an aromatic, almost medicinal fragrance when fresh, but mellows slightly upon cooking. This intense aroma enhances the depth and character of culinary preparations, imbuing them with a distinctive, invigorating zest that is essential in many traditional recipes.