No one actually calls it Galangal, here in Thailand, where it's everywhere, dirt cheap and grows like the proverbial weed. Botanically & officially called Alpinia galanga, Galangal is called Kha (ข่า) in Thai. It's rooted (pun intended) deep in Thai culinary tradition and in Thai Traditional Medicine.
How big and insanely rampant does it grow, when completely ignored and in dirt that resembles concrete dust? 😆 OK - these galangal plants rarely get watered and the soil is TERRIBLE next to the driveway in our Thai house, and they are booming. I stand at 1 meter 85cm (6 foot 2 for the Americans in the room), so go figure... we have to regularly hack it back with a machete.
A. galanga is called laos in Indonesian and is the most common form of Galangal used in cooking. It is also known as lengkuas and galanga root. In the Philippines, it is known as langkawas. In Manipuri, it is known as kanghu. In Myanmar, it is called pa de kaw (ပတဲေကာ). In Cambodia, it is called romdeng (រំដេង). Source
In culinary terms, it's considered one of the Holy Trinity of Thai flavours (the other two being lemongrass and kaffir lime) and it's REALLY common in all sorts of Thai dishes, the most common ones probably being Tom Kha Gai (chicken cooked in coconut milk with lemongrass & galangal) and any classic Thai red curry.
Tom Kha Gai - Recipe & Image Source
Red Curry Paste - Prig Gang Ped พริกแกงเผ็ด
If you're wanting to learn more about Galangal and Thai flavors-cooking, I highly recommend www.thaitable.com - locally run by people we know here in Chiang Mai and definitely authentic!
Galangal is milder than regular Ginger, and has a really distinct taste. It is truly a wonder plant and it's pharmacological effects have been well studied, peer reviewed and documented.
Anti-microbial
Anti-tumor
Anti-ulcer
Anti-allergy
Anti-oxidant
Anti-inflammatory
Anti-cancer Source
Apart from the obvious ways of making a stunning spicy red curry in my own Thai kitchen, or of ordering a Tom Kha Hed (mushroom instead of chicken!) when I go out, one of my fav ways to use Galangal is to enjoy it as a TEA. It's great for easing and relieving broncho-spasm, loosening phlegm and soothing a tight chest and a cough. It tastes mild and is deliciously fragrant, making it the sort of medicinal tea you WANT to enjoy when you're sick. I'm using it right now as a degunking-post-covid remedy. It's been used across Asia for thousands of years for coughs and colds.
But more than that, we use Galangal in our Thai herbal products business. Not for swallowing or ingesting in any way, but as an ingredient in the very traditional Thai herbal Massage Balls or Luuk Phra Kob.
Photo credit: Pure Thai Natural Co Ltd
A Thai Herbal Massage Ball is a cloth containing a mix of dried herbs which are heated and steamed and used to relieve pain, ease tight muscles and generally bring one to a state of Oooooh-Aaaahh level bliss. Never tried one? GET ON IT - it's a life-changing, herbal experience!!
Photo credit: Pure Thai Natural Co Ltd
How exactly does dried, concentrated galangal, damp and steamed and warm, contribute to a massage?? It's a natural anti-inflammatory agent and helps improve blood circulation. A warm herbal ball expertly applied to your abdomen, strained-to-breaking hamstrings or or your aching shoulders is a next-level sensory experience!
Herbalism in Thailand is inextricably woven between food and massage, alcohol extractions like Ya Dong and sometimes herbal steams too. And yes, galangal is one of the herbs we use in a traditional Thai herbal steam room.
If there's one thing I appreciate about Thai herbalism, it is the pleasure-fragrant element, and the ages-old belief that it should be easy, affordable, regular and accessible to everyone.
Loving my galangal and planning to DIG UP a bit of it for a nice big pot in our office-workshop showroom. 🌿
Grateful, fragrant & enjoying the herbal moments.
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