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Galangal Varieties

Greater Galangal: Orange-brown skin with pale yellow or white interior. Greater galangal can be found in sliced form or powder. Used as a flavoring throughout Indonesia, Malaysia, and parts of India. Flavor: Not as pungent as lesser galangal.

Lesser Galangal: This rhizome has a red-brown interior and fibrous texture. It can be founded as slices or powder. Lesser galangal comes from China where it is used as a medicinal herb, but it is now grown in Indonesia and regarded as a spice.

Flavor: Aromatic and pungent, peppery and ginger-like. Stronger, more medicinal taste than greater galangal.

Kaempferia Galangal: Often identified as greater galangal. Red skin and white interior. Used as a flavoring in South East Asia.

Flavor: Medium in strength.

Different galangal varieties vary in their hotness and flavor. Flavor ranges from flowery to ginger-like to peppery cinnamon (see box below).

In addition to being used as a spice in cooking, galangal has been used in Asia and the Middle East in perfumes, snuffs, aphrodisiacs, and as flavors for condiments (including vinegar and beer), in teas in Germany and wines in Russia. Like ginger, galangal has been used for medicinal purposes to treat nausea, flatulence, and dyspepsia.

Galangal

Serving Size: 64g

Amounts Per Serving

% Daily Value

Calories 45

Calories from Fat 5g

Total Fat 0g

0%

Saturated Fat 0g

0%

Sodium 10mg

2%

Total Carbohydrate 10g

3%

Dietary Fiber 2g

8%

Sugars 0g

Protein 1g

Vitamin A

2%

Vitamin C

6%

Calcium

0%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet.

Tumeric

Tumeric is the root of a tropical plant that has been used in cooking since 600 B.C. It is native to the Orient and now can be found in India and the Caribbean. It has a bitter, pungent almost woodsy flavor, is yellowish-orange in color.

The tumeric root has light brown skin and bright reddish-orange flesh. Turmeric was used in biblical times as a perfume but now it is most commonly used to flavor and color food. Ground turmeric is widely used in East Indian cooking particularly in curries as well as other soups and stews.

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