Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Galangal along with all the trcipes employing Galangal presented on this site, with 95 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Galangal recipes added to this site.

These recipes, all contain Galangal as a major wild food ingredient.

Galangal (also known as blue ginger, galingale, or Thai ginger) is the rhizome of one of four plants all from the family Zingiberaceae (the Ginger family): Alpinia galanga or greater galangal; Alpinia officinarum or lesser galangal; Kaempferia galanga, also called lesser galangal or sand ginger; Boesenbergia pandurata, also called Chinese ginger or fingerroot. In Europe galangal (obtained as a dried powder from the East) was a major ingredient in Medieval foods but subsequently fell into disuse.



Though galangal resembles ginger in appearance (it is actually paler and has pale blue rings), however, in it's raw form, it has a soapy, earthy aroma and a pine-like flavour with a faint hint of citrus. Though the raw form of ginger is becoming available it is easier to attain in powdered or dried form (see the inset image). These days galangal is most widely knwon from Thai quisine where it is an essential ingredient in many recipes.