Galangal, often referred to as Thai ginger, is a rhizome with a similar appearance to ginger but with a distinctively different flavour and texture. It has a tighter skin, paler flesh, and is harder in texture compared to ginger. Fresh galangal offers a sharp, citrusy, and slightly piney flavour with a hint of heat. Its aroma is more fragrant and floral compared to ginger.

Seasons/Availability:
Galangal thrives in tropical climates, and while not widely cultivated in the UK due to the cooler climate, it is available year-round in many specialty and Asian markets. Most of the fresh galangal consumed in the UK is imported from Southeast Asian countries where it is a culinary staple.

Uses & Flavour Pairings:
Galangal is a key ingredient in many Southeast Asian dishes, especially Thai and Indonesian cuisines. It's commonly used in curries, soups (like the classic Tom Kha Gai), and pastes. Due to its tough texture, it's often finely grated or crushed before use. Galangal pairs well with lemongrass, kaffir lime leaves, coconut milk, and chillies.

History:
Galangal has deep roots in Southeast Asian and Chinese culinary and traditional medicine practices. Its distinct flavour and potential health benefits have made it a sought-after ingredient in many traditional dishes.