Thai aromatic rhizome with anti-inflammatory compounds—built for clarity (not hype).
Galangal (Alpinia galanga for greater galangal, Alpinia officinarum for lesser galangal) is a pungent, aromatic rhizome in the ginger family, essential to Thai, Indonesian, Malaysian, and Vietnamese cuisines. With a sharper, more citrusy flavor than ginger, galangal contains unique bioactive compounds including galangin, a flavonoid with anti-inflammatory properties. Used both as culinary spice and traditional medicine.
Tip: Galangal is denser and more fibrous than ginger—slice thinly or pound in a mortar for pastes. Often used for flavor infusion rather than eating directly.
These are general wellness themes in nutrition research and traditional use—not disease treatment claims.
Preparation: Peel papery skin, slice very thinly or pound. Fresh is preferred but frozen or dried can substitute (use less dried—it's more concentrated).
Galangal is cultivated throughout Southeast Asia, particularly Thailand, Indonesia, Malaysia, and China. Prioritize:
Storage tip: Fresh galangal stores refrigerated for 2-3 weeks wrapped in paper towel. Freezes excellently for 6+ months—slice before freezing for convenience.
Affiliate Recommendation
Dried galangal and Thai ingredient products coming soon.
Disclosure: This page may contain affiliate links. If you choose to purchase, we may earn a commission at no additional cost to you.
High-fiber ingredients that support digestive regularity and gut health.
Vitamin C-rich and immunomodulating ingredients for seasonal wellness.
Berry and fruit superfoods rich in protective plant compounds.
Ginger · Turmeric · Fingerroot (krachai) · Lemongrass · Browse all guides
Note: Galangal's primary benefits come from bioactive compounds like galangin and essential oils rather than macronutrients. Typically used in small amounts for flavoring rather than eaten in quantity.
*% Daily Values are based on a 2,000 calorie diet.
Long-form Superfood Education