Common Names for Galangal
When seeking galangal, its distinct pale, tough root can be identified by a variety of names. The name used often depends on the specific species, such as Alpinia galanga (greater galangal) or Alpinia officinarum (lesser galangal). Other regional and descriptive names are also frequently used. This list details some of the most common alternative names for galangal.
Thai Ginger or Siamese Ginger
One of the most frequently encountered alternate names is Thai ginger or Siamese ginger. This is because galangal is an indispensable ingredient in Thai cooking, used in iconic dishes like Tom Yum and Tom Kha Gai soups. While it looks similar to common ginger, its flavor profile is distinctly more sharp, citrusy, and pine-like, which is why Thai chefs rely on it to achieve authentic flavors.
Blue Ginger
Blue ginger is another name often used for galangal, particularly for the greater galangal (Alpinia galanga) variety. The name comes from the bluish hue that can sometimes be seen on its skin. Despite the color similarity to blue ginger, it is a different species entirely. This name helps distinguish it visually from the more common orange-hued ginger.
Lengkuas or Laos
In Southeast Asian countries like Indonesia and Malaysia, galangal is widely known as lengkuas. This name is derived from its indigenous origin and is commonly used in traditional dishes like rendang. The Indonesian name for galangal is also laos. When shopping in Asian markets, looking for packages labeled lengkuas or laos can help ensure you're getting the correct ingredient.
Galingale
Sometimes, galangal is referred to by the more archaic or alternative spelling of galingale. This term is less common in modern culinary contexts but may appear in historical texts or botanical descriptions. It's a reminder of the spice's long history and its journey along ancient trade routes.
Other Regional Names
- Kha (Thailand): The Thai name for galangal, essential for Thai curries and soups.
- Kencur or Sand Ginger: Another species of galangal, Kaempferia galanga, is known by these names and has a distinct flavor profile.
- Khulanjan (Persian/Urdu): Reflects the spice's use in Unani medicine.
- Laos (Indonesia): A shorter, more casual name for the spice in Indonesia.
- Romdeng (Cambodia): The name for galangal in Khmer cuisine.
Galangal vs. Ginger: A Comparison
While the resemblance in appearance and family (Zingiberaceae) can lead to confusion, galangal and ginger have different characteristics and culinary uses. This table highlights their key differences.
| Feature | Galangal (e.g., Greater Galangal) | Ginger (e.g., Common Ginger) |
|---|---|---|
| Flavor Profile | Sharp, citrusy, piney, with a peppery bite. | Spicy, earthy, warm, slightly sweet flavor. |
| Texture | Very hard, dense, and fibrous flesh. | Softer, less fibrous, and juicier flesh. |
| Appearance | Lighter, paler skin with pinkish tips on its nodes. | Darker, more beige skin. |
| Preparation | Often sliced thinly or bruised to release flavor due to its hardness. | Can be finely minced, grated, or sliced. |
| Common Usage | Southeast Asian soups (Tom Yum), curries, and pastes. | Widespread use in sweet and savory dishes, teas, and desserts. |
| Botanical Name | Alpinia galanga (greater) or Alpinia officinarum (lesser). | Zingiber officinale. |
Cultivating and Using Galangal
Galangal grows from a rhizome in tropical climates. It is a perennial herb with stiff stalks and long leaves. While native to Indonesia and South Asia, it is now cultivated throughout Southeast Asia, including Malaysia, Laos, and Thailand. Its cultivation is relatively straightforward in suitable climates, but care should be taken to provide good water drainage.
Galangal can be purchased fresh, dried, or in powdered form. Fresh galangal is typically preferred for its potent and aromatic flavor, and it's essential for achieving the complex taste of dishes like Tom Kha Gai. In its fresh form, it is often thinly sliced or bruised to release its flavor into soups and curries, as its fibrous nature makes it less suitable for grating like ginger. Dried galangal and galangal powder are convenient alternatives but can have a different, less vibrant flavor profile. The USDA provides useful information for those interested in the processing and sourcing of galangal.
The Role of Galangal in Medicine and Culture
Beyond its culinary applications, galangal has a long history of use in various forms of traditional medicine, including Unani and Ayurvedic practices. In Unani medicine, for instance, it is known as 'Khulanjan' and is used as a heart tonic, digestive stimulant, and for treating respiratory ailments.
Galangal also has cultural significance, including its use in African American folk medicine and Hoodoo folk magic under names like 'chewing John' and 'court case root'. The Mansaka people of the Philippines also ferment galangal with honey to create a type of wine. These diverse applications highlight the deep integration of galangal into the cultural and medicinal traditions of the regions where it is found.
Conclusion
To conclude, galangal is known by several common names, including Thai ginger, Siamese ginger, blue ginger, and the Indonesian term lengkuas. These names often indicate its regional importance and flavor profile, which, despite its relation to ginger, is distinctly more citrusy, pine-like, and sharp. Understanding these alternative names and the differences between galangal and common ginger is crucial for both culinary enthusiasts and anyone interested in traditional herbal medicine. Whether you're making an authentic Thai curry or exploring new flavors, knowing what to look for will help you find this unique and versatile spice.
