Galanga root, also known as galangal, laos root, and thai ginger, is an intensely flavorful tropical rhizome that is a close relative of ginger. Galangal takes a minimum of three years to grow before it can be harvested. Galangal has an intense and complex fragrance: it has the spiciness of fresh ginger, the sweet aroma of sand ginger, and notes of cloves, cinnamon, cardamom, and pepper.
Uses: Galangal should not be eaten directly due to its tough texture. Thin slices can be used to infuse flavor into broths, stir-fry dishes, curries, and teas. Minced or crushed galangal is essential for making a good curry paste.
Galangal along with kaffir lime leaf and lemongrass form the foundation for virtually every Southeast Asian curry paste from panang and tom yum to a variety of red and green curries.