Galangal vs. Ginger: 4 Ways to Differentiate the Tubers

Galangal is a tuberous member of the ginger family. There are several variants of galangal, the most prominent two of which are Alpinia galanga (known as greater galangal) or Alpinia officinarum (known as lesser galangal). It’s referred to often as Thai ginger or Siamese ginger, due to its prominence in the Southeast Asian dishes of Thailand. Galangal has a taste that suggests citrus or pine.

Ginger (Zingiber officinale) derives its name from the ginger family of roots—which also includes cardamom, turmeric, and galangal. Ginger is technically a plant, but people almost always mean the roots—or tubers—of that plant when they use the name. The use of ginger lends a sharp and peppery flavor to drinks or dishes.

Galangal and ginger have plenty of crossover elements, but there are quite a few important distinctions, too. Here are four ways you can tell one from the other:

1. 1. Appearance: Although it looks like ginger, you can identify galangal by its lighter skin and tougher flesh. Ginger is much softer and darker.
2. 2. Cuisine: Galangal is a mainstay of Indonesian, Malaysian, and Thai cuisine. Chefs often use galangal in curry pastes and condiments in Thai cooking, especially in two popular Thai food dishes: tom yum and tom kha gai soup. Many cooks in Indonesia, Malaysia, Laos, and other countries of Southeast Asia rely on the potent taste of galangal powder to give their dishes a distinctive zest. This differentiates them from the plentiful fresh ginger used in the stir-fries, curries, and other dishes of India and the Chinese mainland.
3. 3. Preparation: It is much easier to turn dried ginger into a powdered form than it is galangal. The latter’s toughness can make it easier to cut up into slim pieces with a knife, as it retains its form well.
4. 4. Taste: Galangal has a citrusy flavor with a bite to it and a slight taste of pine, while ginger possesses a spicy, peppery flavor. Though they look similar, they are not ideal to use interchangeably due to their sharp divergence in taste.

Both galangal and ginger rhizomes are hallmarks of Ayurvedic medicine (Indian alternative medicine). After seeking proper medical advice, people might choose to consume these tubers for a variety of health reasons, such as:

1. 1. To encourage pain relief: As herbal medicine, galangal and ginger rhizomes can have anti-inflammatory effects that may reduce muscle pain and rheumatoid arthritis discomfort. Scientists posit this is due to the gingerol and zingerone flavonoids found in both roots, which can help reduce oxidative stress. Both rhizomes are capable of helping to ease dysmenorrhea (menstrual cramps) and migraines, almost as if they were a natural ibuprofen.
2. 2. To increase energy levels: Both galangal and ginger powder can improve digestion and boost energy. Many grocery stores sell galangal and ginger supplements on their own, which you can mix into a homemade energy drink, juice, or smoothie.
3. 3. To lower cholesterol: Clinical trials have shown that you can use galangal and ginger supplementation to help lower LDL (a bad form of cholesterol). Reducing cholesterol levels is one of the key ways you can reduce your chances of heart disease. Ginger extract may also lower high blood pressure and blood sugar, for example, as a way to potentially mitigate the effects of Type 2 diabetes.
4. 4. To treat an upset stomach: The use of candied ginger or galangal rhizomes can potentially treat nausea and stomach upset brought on by a host of different reasons. Whether you’re suffering from pregnancy side effects like morning sickness; heartburn and dyspepsia (or indigestion); or seasickness or motion sickness, a ginger beer, ginger tea, or fresh galangal extract could potentially help ease your symptoms.

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