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Galangal
Get to know galangal (laos) — a sharp-scented rhizome that's a hallmark of Indonesian cuisine. Benefits, nutritional content, and how to prepare it.
What Is Galangal?
Lengkuas or laos (Alpinia galanga), known in English as galangal, is a sharp-scented, distinctive rhizome that defines the flavor of many Indonesian dishes — especially rendang, gulai (curry), and other coconut-milk-based dishes. Unlike ginger and turmeric, galangal is rarely eaten directly — its role is more about infusing aroma into the broth throughout the cooking process.
Nutritional Content of Galangal
Per 100 grams of fresh galangal:
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| Nutrient | Amount |
|---|---|
| Calories | ~71 kcal |
| Carbohydrates | ~14 g |
| Fiber | ~2.7 g |
| Vitamin C | ~10 mg |
| Active compounds | Galangin and essential oils — giving its distinctive aroma and antibacterial properties |
Health Benefits
- Natural antibacterial and antifungal properties — used for generations in traditional medicine
- Aids digestion — believed to help relieve bloating and stomach discomfort
- Rich in antioxidants — its essential oils help fight free radicals
- Its distinctive aroma helps eliminate fishy/gamey odors in meat and fish dishes
How to Use in Cooking
- Bruised (crushed) — the most common method, added whole to the broth of rendang, gulai (curry), or semur (braised stew) to release its aroma without clouding the broth
- Lightly ground — for certain base spice pastes that need a stronger galangal flavor, though it's rarely ground as much as ginger or turmeric
- Thinly sliced — for pepes and botok (steamed wrapped dishes), providing aroma as well as a natural bed during steaming
How to Choose & Store
Choosing:
- Choose a rhizome that is firm and dense, with a pale reddish-cream skin color
- Smell it — fresh galangal has a distinctive, fairly strong sharp scent, similar to ginger but more "woody"
- Avoid ones that are coarse-fibered and dry — these are usually too old and won't taste as good
- Store in a cool, dry place, or in the refrigerator wrapped in paper inside a perforated bag
- It can also be thinly sliced or crushed and then frozen for longer storage
- Dried galangal powder is available as a practical alternative, though its aroma isn't as strong as the fresh version
Practical Tips
- Crush it until slightly broken, not too fine — so the aroma is released to the fullest without making the broth fibrous.
- Add galangal at the start of cooking for long-simmered broth dishes like rendang, so the aroma fully infuses.
- Don't eat it directly — its texture is hard and fibrous and the flavor is too sharp for direct consumption; it's meant only to flavor the broth.
- Use young galangal for a fresher, less sharp aroma if you want to grind it into a spice paste.
Frequently Asked Questions
What's the difference between galangal and ginger?
Although both are rhizomes, their aromas are quite different. Ginger has a warm, spicy flavor, while galangal has a sharper, more distinctive, slightly woody aroma with a more bitter taste. They are often used together in the same dish because they complement rather than replace each other.
Can galangal be eaten directly?
It's best not to. Galangal's texture is hard and fibrous, uncomfortable to chew, and its flavor is too sharp. Galangal is usually only used to flavor the broth and then set aside before the dish is served.
What's the difference between young and old galangal?
Young galangal has a softer texture and a lighter aroma, making it suitable for grinding. Old galangal is harder, more fibrous, and has a sharper aroma — better suited for crushing whole in long-simmered broth dishes.
Want to see this spice used in a recipe?
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Note: The nutrition and health information on this page is educational and general. Exact amounts can vary by variety, preparation, and portion.
