Galangal, a rhizome belonging to the ginger family (Zingiberaceae), is a common ingredient in Southeast Asian cuisine. However, its name can be confusing for those unfamiliar with these culinary traditions. The question “What is galangal called in English?” doesn’t have a simple, single answer, as different types of galangal exist, and usage varies geographically. Let’s explore the diverse terminology surrounding this fascinating spice.
Understanding the Galangal Family
Before diving into the English names, it’s crucial to understand that “galangal” isn’t a single plant. The term usually refers to several rhizomes within the Alpinia genus. The three most commonly used are:
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Greater Galangal (Alpinia galanga): This is perhaps what most people think of when they hear the word “galangal.”
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Lesser Galangal (Alpinia officinarum): Often used in traditional medicine, it has a more pungent flavor.
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Galangal (Kaempferia galanga): Also known as aromatic ginger or sand ginger, it has a camphor-like aroma and is used differently from the Alpinia species.
These distinctions are important because while all three might be referred to as “galangal,” their specific English names and uses differ.
Common English Names for Greater Galangal (Alpinia galanga)
Greater galangal, the most prevalent type in Southeast Asian cooking, has several English names.
Galangal
The most straightforward answer to “What is galangal called in English?” is simply galangal. This is the most widely accepted and used term, especially among culinary enthusiasts and those familiar with Southeast Asian ingredients. When in doubt, using “galangal” is generally a safe bet.
Thai Ginger
Another common English name for Alpinia galanga is Thai ginger. This name highlights its prevalence in Thai cuisine, where it’s a staple ingredient in soups like Tom Yum and Tom Kha. While it’s related to ginger, it’s important to remember that galangal possesses a distinct flavor profile. Calling it “Thai ginger” clearly indicates which rhizome you’re referring to, particularly in contexts where different types of ginger are being discussed.
Laos Ginger
Similar to “Thai ginger,” Laos ginger is another regional name sometimes used for Alpinia galanga. This reflects its widespread use in Laotian cuisine, further emphasizing its Southeast Asian origins. The flavor profiles in both Thai and Laotian cuisines are often quite similar, which accounts for the interchangeability of the ingredient and its name.
False Ginger
Less commonly, Alpinia galanga might be referred to as false ginger. This name is used to differentiate it from true ginger (Zingiber officinale). However, “false ginger” can be misleading as it implies an inferior quality, which isn’t the case. It is simply a different rhizome with its unique characteristics. It’s best to avoid using this term, especially when trying to purchase the ingredient.
English Names for Lesser Galangal (Alpinia officinarum)
Lesser galangal has a more specific, less ambiguous set of English names.
Lesser Galangal
Just like its greater counterpart, lesser galangal is the most direct and accurate English term for Alpinia officinarum. This name avoids confusion and clearly identifies the specific species being discussed. It is favored in botanical or medicinal contexts.
Chinese Ginger
Sometimes, Alpinia officinarum is called Chinese ginger. This is due to its traditional use in Chinese medicine. It is also grown in Southern China. While not as common as “lesser galangal,” it’s a recognizable term in certain circles.
Colic Root
Historically, lesser galangal has been used to treat digestive ailments, including colic. As a result, colic root is an older, less common English name for Alpinia officinarum. This name is rarely used today but might be encountered in historical texts or discussions about traditional medicine.
English Names for Galangal (Kaempferia galanga)
Kaempferia galanga is often called differently and has its distinct set of English names.
Galangal
Similar to Alpinia galanga, galangal can sometimes refer to Kaempferia galanga, especially in contexts where the specific species isn’t explicitly stated. However, this can lead to confusion, so it’s always best to clarify which type of galangal is being discussed.
Aromatic Ginger
A more descriptive and less ambiguous name for Kaempferia galanga is aromatic ginger. This highlights its intensely fragrant, camphor-like aroma, which sets it apart from other types of galangal and ginger.
Sand Ginger
Another common English name for Kaempferia galanga is sand ginger. This name refers to its preferred growing conditions, which often involve sandy soil. It’s a helpful identifier, particularly in regions where it’s cultivated.
Kencur
In some communities, the Indonesian name, Kencur, is used when referring to Kaempferia galanga. The usage is more common within communities that use the rhizome in their recipes.
Distinguishing Between the Different Galangals
Now that we’ve covered the various English names, let’s discuss how to differentiate between the three main types of galangal.
Appearance
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Greater Galangal (Alpinia galanga): Has pale, smooth skin and a light pink hue. The rhizome is thicker and has a more fibrous texture.
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Lesser Galangal (Alpinia officinarum): Is smaller and thinner than greater galangal with a reddish-brown skin.
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Galangal (Kaempferia galanga): This is the smallest of the three. It has a rounder shape and is often dried and powdered.
Flavor
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Greater Galangal (Alpinia galanga): Offers a citrusy, earthy, and slightly piney flavor with a mild spiciness.
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Lesser Galangal (Alpinia officinarum): Has a more intense, pungent, and peppery flavor than greater galangal.
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Galangal (Kaempferia galanga): Possesses a camphor-like aroma and a milder, more subtle flavor.
Culinary Uses
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Greater Galangal (Alpinia galanga): Used extensively in Thai soups, curries, and stir-fries. Its flavor pairs well with coconut milk, lemongrass, and chili.
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Lesser Galangal (Alpinia officinarum): Less common in everyday cooking but used in some regional dishes and traditional medicine.
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Galangal (Kaempferia galanga): Often used in Indonesian and Malaysian cuisine, both fresh and dried. It’s a common ingredient in spice pastes and is sometimes added to rice dishes.
Using Galangal in Cooking
Galangal, regardless of the specific type, is generally used in a similar way to ginger. The rhizome is typically sliced, crushed, or grated before being added to a dish.
Preparation
Before using galangal, wash it thoroughly and peel off the outer skin. The rhizome can be quite tough, so it’s often best to slice it thinly or pound it to release its flavors.
Incorporating into Dishes
Galangal is commonly added to soups, curries, and stir-fries. It can also be used to flavor marinades and sauces. In some cuisines, it’s even used to make herbal teas.
Pairing with Other Flavors
Galangal pairs well with other Southeast Asian flavors such as lemongrass, chili, coconut milk, lime leaves, and fish sauce. These combinations create the complex and aromatic flavor profiles characteristic of cuisines like Thai, Laotian, and Indonesian.
Where to Buy Galangal
Finding galangal can depend on your location.
Asian Markets
The best place to find fresh galangal is typically at an Asian market. These stores usually carry a variety of fresh herbs and spices, including greater galangal, and sometimes lesser galangal and galangal.
Specialty Grocery Stores
Some specialty grocery stores may also carry fresh galangal, particularly those that cater to international cuisines.
Online Retailers
If you can’t find fresh galangal locally, you can often purchase it online from specialty spice retailers. Dried and powdered galangal is also available online.
Growing Your Own
If you have a green thumb, you can even try growing your own galangal. The plant thrives in warm, humid climates and can be grown in a pot or in the ground.
Storing Galangal
Proper storage is essential to maintain the freshness and flavor of galangal.
Fresh Galangal
Wrap fresh galangal tightly in plastic wrap and store it in the refrigerator. It can last for several weeks this way. You can also freeze fresh galangal for longer storage.
Dried Galangal
Store dried galangal in an airtight container in a cool, dark place. It can last for several months.
Galangal Powder
Galangal powder should also be stored in an airtight container in a cool, dark place. Use it within a year for the best flavor.
The Health Benefits of Galangal
Beyond its culinary uses, galangal has been traditionally used for its medicinal properties.
Anti-Inflammatory Properties
Galangal contains compounds that have anti-inflammatory effects, potentially helping to reduce pain and inflammation.
Antioxidant Properties
Galangal is rich in antioxidants, which can help protect the body against damage from free radicals.
Digestive Aid
Galangal has been used traditionally to aid digestion and relieve digestive discomfort.
Other Potential Benefits
Some studies suggest that galangal may have other potential health benefits, such as antimicrobial and anticancer properties. However, more research is needed to confirm these benefits.
Conclusion: Embracing the Diversity of Galangal
So, what is galangal called in English? The answer, as we’ve seen, is multifaceted. While “galangal” is the most common and widely accepted term, “Thai ginger,” “Laos ginger,” “lesser galangal,” “aromatic ginger,” and “sand ginger” are all valid names depending on the specific type of galangal and the context. Understanding these nuances allows you to navigate the world of Southeast Asian cuisine with greater confidence and appreciate the unique flavors that galangal brings to the table. By familiarizing yourself with the different types and their associated names, you can confidently explore the diverse culinary applications of this fascinating rhizome. Whether you’re making Tom Yum soup or experimenting with Indonesian spice pastes, knowing the right name for galangal is the first step to unlocking its aromatic and flavorful potential.
What is the most common English name for galangal?
The most common and widely accepted English name for galangal is simply “galangal.” While there are other names and variations, “galangal” is the term most frequently used in English-speaking culinary and botanical contexts. It’s the name you’re most likely to find in recipes, ingredient lists, and descriptions of Southeast Asian cuisine.
However, it’s important to note that the term “galangal” can sometimes refer to different species within the galangal family (Alpinia). Therefore, if a recipe specifically calls for a certain type of galangal, such as greater galangal or lesser galangal, it’s always best to clarify which variety is being referred to ensure accurate flavoring and preparation.
Are there any other names for galangal besides “galangal”?
Yes, galangal does have alternative names, though they are less common in standard English. One such name is “Siamese ginger,” a term highlighting its origin and ginger-like appearance, although galangal is botanically distinct from true ginger. Another, less frequently used, name is “Thai ginger,” which, like “Siamese ginger,” emphasizes its connection to Thai cuisine.
Furthermore, in some regional dialects or older texts, you might encounter variations or misspellings of “galangal,” such as “galingale” or “galanga.” However, these are less precise and could potentially cause confusion, especially since “galingale” can also refer to a completely different plant family (Cyperaceae). Therefore, sticking to “galangal” is generally the clearest option.
What is the difference between greater galangal and lesser galangal?
The primary difference between greater galangal (Alpinia galanga) and lesser galangal (Alpinia officinarum) lies in their flavor profiles. Greater galangal boasts a citrusy, pine-like aroma and a milder, slightly sweet flavor compared to its counterpart. It’s often used in larger quantities due to its subtler taste.
Lesser galangal, on the other hand, possesses a sharper, more peppery, and medicinal flavor. Its taste is more intense, so it’s typically used sparingly. Visual differences also exist; greater galangal has larger, more widely spaced rhizomes, while lesser galangal’s rhizomes are smaller and more densely packed.
Is galangal related to ginger or turmeric?
Yes, galangal is botanically related to both ginger and turmeric. All three belong to the Zingiberaceae family, which is commonly known as the ginger family. This familial connection explains their similar appearance and aromatic properties, though they each possess distinct flavors and chemical compositions.
While they share a common ancestry, they should not be used interchangeably in recipes without careful consideration. Substituting ginger for galangal, or vice versa, will significantly alter the flavor of the dish. Turmeric, with its earthy and slightly bitter notes, is even less suitable as a direct substitute for galangal.
Where can I find galangal in English-speaking countries?
Galangal can be found in several locations within English-speaking countries. Asian supermarkets and grocery stores that specialize in Southeast Asian ingredients are the most reliable sources. These stores typically carry both fresh galangal rhizomes and dried, powdered versions.
In some larger supermarkets or well-stocked grocery stores with international sections, you may also find fresh galangal. Online retailers specializing in Asian or ethnic ingredients are another convenient option, often offering a wider selection and the ability to ship directly to your home. Always check for freshness if buying fresh rhizomes, looking for firm, unblemished pieces.
What are some common culinary uses of galangal?
Galangal is a staple ingredient in many Southeast Asian cuisines, particularly Thai, Indonesian, and Malaysian cooking. It’s frequently used to flavor soups, stews, curries, and stir-fries. The rhizome is often sliced or crushed and added directly to dishes, or it can be ground into a paste for sauces and marinades.
In Thai cuisine, galangal is a key component of dishes like Tom Yum soup and green curry. In Indonesian cooking, it’s essential for dishes like rendang and soto. Its unique flavor profile adds a distinctive warmth and aroma that complements other spices and ingredients, creating complex and flavorful dishes.
How should I store galangal to keep it fresh?
To maximize the freshness of galangal, it’s best to store it properly. Fresh galangal rhizomes should be wrapped tightly in plastic wrap or placed in an airtight container. This helps to prevent them from drying out and losing their flavor and aroma.
Refrigerate the wrapped galangal in the crisper drawer of your refrigerator. Stored this way, fresh galangal can typically last for several weeks. Alternatively, you can freeze galangal rhizomes. To freeze, you can either wrap the whole rhizome tightly or slice it into smaller pieces before wrapping and freezing. Frozen galangal can last for several months and can be used directly from frozen in cooking.