galangal
Also known as: Thai ginger, Siamese ginger, lengkuas, blue ginger
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Also known as: Thai ginger, Siamese ginger, lengkuas, blue ginger
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, galangal is considered healthy due to its rich content of antioxidants, particularly polyphenols, which help protect cells from damage. It also possesses anti-inflammatory and antimicrobial properties, and is traditionally used to aid digestion and relieve nausea.
Per 100g, galangal contains approximately 71 calories, 1.5g of protein, 15g of carbohydrates, and 0.5g of fat. As a spice, it's typically consumed in small quantities, contributing minimal calories and macronutrients to a meal.
Yes, galangal has been traditionally used to aid digestion and soothe stomach discomfort. It is known to help relieve nausea and may stimulate digestive processes, making it beneficial for overall gut health.
Yes, galangal is naturally gluten-free. As a root spice, it does not contain wheat, barley, or rye, making it a safe ingredient for individuals following a gluten-free diet.
Yes, galangal is vegan. It is a plant-based root spice and contains no animal products or by-products, making it suitable for vegan diets.
While galangal contains carbohydrates (15g per 100g), it is typically used in very small quantities as a spice. Therefore, the net carb contribution to a dish is usually negligible, making it generally suitable for a keto diet when used sparingly.
Galangal is a staple in Southeast Asian cuisine, especially Thai, Indonesian, and Malaysian dishes. It's often sliced, crushed, or pounded into pastes for curries, soups (like Tom Yum), stir-fries, and marinades, infusing a pungent, citrusy, and peppery flavor.
galangal is a versatile ingredient found in cuisines around the world. With 71 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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View all other →Galangal has a sharp, citrusy, piney, and slightly peppery flavor with a hint of earthiness. It is more pungent and less sweet than ginger, possessing a distinct aroma that is a hallmark of many traditional Thai dishes.
While ginger is sometimes used as a substitute, it's not ideal as galangal has a unique flavor profile that is more citrusy and piney than ginger's spicy sweetness. For a closer, though still distinct, alternative, you might try a small amount of ginger combined with a squeeze of lime zest.
Fresh galangal can be stored in the refrigerator for up to 2-3 weeks, wrapped in a paper towel and placed in a plastic bag or airtight container. For longer storage, it can be peeled, sliced, and frozen for several months.
