Fresh galangal root

Fresh galangal root is an aromatic rhizome widely used in Southeast Asian cuisine, especially in Thai, Vietnamese, and Indonesian dishes. Visually, it resembles ginger but with a smoother surface and a lighter, almost whitish interior. Its flavor is citrusy, spicy, and slightly peppery, with a hint of eucalyptus and ginger that provides a fresh and distinctive aroma to dishes.

This root comes from plants of the Alpinia genus, predominant in tropical regions of Asia. It is especially common in countries like Thailand, Indonesia, and Malaysia, where it is an essential ingredient in broths, curries, soups, and marinades. In Latin American cuisine, although it is not a traditional ingredient, it can be found under names such as galangal, galanga, or galánga.

In terms of its properties, fresh galangal root is known for its digestive, anti-inflammatory, and antimicrobial benefits. Additionally, it provides a unique and fresh flavor that enhances the aromatic profile of various recipes, especially those requiring an exotic and perfumed touch. It is recommended to use it in chunks or grated so it releases all its flavor during cooking.