If you enjoy cooking Asian food, you've probably come across them: galangal and ginger. At first glance they look very similar. Yet they differ surprisingly much in taste, use and effect.
In this blog you will discover what the difference is between galangal and ginger, how to use them in the kitchen, which health benefits they have and in which dishes they really shine. That way you'll know exactly what you're adding to your curry, soup or tea — and why that makes a difference.
What is galangal?
Galangal, also known as laos, is the root of the galangal plant. It is mainly used in Southeast Asian cuisine, especially in Indonesian and Thai dishes.
Characteristics of galangal:
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Smooth, firm skin
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Dark brown to reddish-brown in color
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Fresh, citrusy and spicy flavor
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Less pungent than ginger
Galangal has a pronounced, aromatic character that gives dishes a fresh depth.
What is ginger?
Ginger is the root of the ginger plant and is used worldwide — in both savory and sweet dishes.
Characteristics