Galangal
Galangal · ข่า（カー）
Alpinia galanga
“Ginger's cousin”
| Thai name | ข่า |
|---|---|
| Species | Alpinia galanga |
| Family | Zingiberaceae |
| Part used | Rhizome |
| Aroma | Sharp and bright, with a citrus-like pungency |
What is galangal?
Galangal (Alpinia galanga) is a perennial in the ginger family, called "kha (ข่า)" in Thailand. Though it resembles ginger, it carries a spicier, brighter aroma and has been used not only in cooking but in herbal saunas and herbal teas. It has long been rooted in both the Thai table and Thai bathing culture. It is among the most frequently recorded medicinal plants in surveys of Thailand's wild herbs and spices, reported as having been treated as a carminative for digestive complaints such as bloating. Its aroma is led by 1,8-cineole.
A rhizome essential to the kitchen
Its aroma underpins tom yum goong and many other Thai dishes. Deeply rooted in the Thai table, its sharp aroma and pungent flavor have been described as "waking you up."
Steaming galangal in op samun phrai fills the room with a spicy, warming aroma. It has been enjoyed in the local style of gentle steam alternated with cooling down. In neighbouring Laos, interview surveys record the leaves and pseudostem being used in postpartum steam baths and herbal baths (its role in Thai steam formulations is unverified).
Used to flavor tom yum goong and soups, or brewed as a refreshing herbal tea. A herb whose bright, spicy aroma adds a change of pace to daily life.
Note: this page introduces the traditions and culture around the plant. It does not guarantee any effect.
📖 Read the Journal article on this herb →