Galangal Root: The Spicy and Aromatic Cousin of Ginger
Galangal is a fragrant root used in Southeast Asian cuisine. Known for its citrusy and peppery flavor, it offers digestive and anti-inflammatory benefits.
What is Galangal?
Galangal (*Alpinia galanga*) is a rhizome in the ginger family, commonly used in Thai, Indonesian, and Malaysian dishes. It has a sharper, more citrusy flavor than ginger and is an essential ingredient in many soups and curries.
Nutritional Value
- **Calories:** ~70 kcal/100g
- **Carbohydrates:** ~15 g
- **Fiber:** ~2 g
- **Vitamins:** C, A, and B-complex
- **Minerals:** iron, potassium, and manganese
Health Benefits
- **Aids digestion** and reduces bloating.
- **Anti-inflammatory** compounds (galangin, flavonoids).
- **Boosts circulation** and may relieve nausea.
- **Antimicrobial** – helps fight bacteria and fungi.
Culinary Uses
- Used fresh or dried in **soups like Tom Yum**, curries, and stir-fries.
- Can be made into **tea or extract** for digestion.
- Adds **spice and aroma** to marinades and sauces.
Galangal vs Ginger
While both belong to the same family, galangal is more **pungent, peppery, and citrusy**, while ginger is **warmer and milder**.
Summary
Galangal is a flavorful root with strong culinary and medicinal value — a powerful ally for digestion and immunity.
- 1. Galangal
aromatiÄŤan korijen srodnik Ä‘umbiru, koristi se u azijskoj kuhinji i tradicionalnoj medicini