GalangalHindi Name: गलगल

Galangal is a herb like ginger that belongs to the rhizome family. Also known as Thai or blue ginger, it has many medicinal and culinary properties. It has a stronger taste than its cousin, ginger, with a citrusy, earthy aroma. The galangal is available as a whole rut, in cuts or as a powder and is used like a ginger. It pairs very well with fish and shellfish with other spices. It is commonly used in Thai, Vietnamese and Indonesian cuisines. The name is derived from a Chinese word which means ginger.


Greater galangal: As the name suggests, the plant grows up to 2m long with greenish flowered. The rhizomes have ring like structures at intervals.

Lesser galangal: With reddish brown rhizomes, they are much smaller and have a more pungent taste. They have rings similar to the greater galangal.

Kaempferia galangal: Rhizomes have a white interior and a red exterior.

Health benefits

Galangal is an aromatic stimulant which helps in gastric problems. It is used to remedy nausea, rheumatism, flatulence and also as a deodrizer! It improves blood circulation and contains anti-inflammatory properties.

Did you know?

Galangal was used in Europe and Asia as an aphrodisiac. Make sure you clean galangal properly before using since they collect soil and sand.

Recipes using Galangal

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