Galangal

Galangal is an aromatic root that belongs to the ginger family, widely used in Southeast Asian cuisine, especially in Thai and Indonesian cooking. Its flavor is spicy and citrusy, with a slightly mentholated and fresh touch, making it a key ingredient for adding depth and character to soups, curries, marinades, and sauces.

This root originally comes from the tropical regions of Southeast Asia, although today it is also cultivated in other similar warm climate areas. Galangal has been valued not only for its aroma and flavor but also for its medicinal properties. It has anti-inflammatory, digestive, and antioxidant effects, making it beneficial for health in addition to being a natural flavoring.

In the Hispanic world, galangal may also be known as galangal or greater galangal, although these terms are less common and it is often identified directly by its original name due to its more specific use in Asian cuisine.

For use in recipes, galangal is generally used fresh, sliced or chopped, although it can also be found in powder or paste form. Its potent aroma diminishes with prolonged cooking, so it is added at the beginning of preparations to infuse the dish with its distinctive flavor.