The Galangal root originates from Thailand where it is called ”Kha”. In Thailand, galangal is used in almost all kinds of coking.  This root came to Europe approximately 1000 years ago as a spice.  Recently it has had a rebirth together with the increased popularity of the Thai cuisine.


Galangal is similar to the ginger root both in shape, and sent, but taste wise is more potent – dominated by citrus and pepper flavours.

The skin colours of galangal is white/pinkish, and the meat more fibrous than ginger.


Before using the galangal root in coking it is important that the skin is removed. Due to the fibres in the root the meat has to be cut more fine than ginger. Galangal is believed to have similar medical benefits as ginger.  It is thus believed that galangal has abilities to cure stomach ache, diarrhoea, nausea, motion sickness, headache and circulatory problems.  Fresh galangal is used in many Thai dishes, and alternatively as a replacement for ginger. Taste wise it is very supplementary in soups and in dishes containing fish, and rice.


Shelf life is 7-8 days when kept dark and cooled around 8-10 deg. Frozen galangal can be kept indefinitely.  If galangal is kept at room temperature it will sprout and produce a bamboo like plant.