Galangal
Galangal looks like ginger, but it isn't ginger. It's what gives tom kha gai ("kha" literally means galangal) and tom yum their peppery, citrusy, almost pine-like fragrance.
What exactly is it?
A rhizome from the ginger family, firmer and pinker, with a sharper, less spicy flavour. In Thailand it's used fresh; in Europe fresh galangal is hard to find, and dried galangal slices keep their aroma remarkably well in broths.
How to use it
- Sliced into broths (tom yum, tom kha gai): you infuse it, you don't eat it.
- Pounded into curry pastes.
- A few slices in a simmering green curry.
What can I use instead?
Ginger will do in a pinch, but it isn't the same: hotter and less citrusy. Dried galangal is a better bet than fresh ginger.
How do I store it?
Dried, in a sealed jar away from light: well over a year.
