Various forms of galangal Galangal in (from left) fresh, dried, and powdered forms. (more) galangal vegetable and spice Also known as: Siamese ginger, Thai ginger, liang-tiang Written by Jennifer Murtoff Jennifer Murtoff is a bilingual English-Spanish publishing professional with a master’s degree in Hispanic linguistics. Jennifer Murtoff Fact-checked by Britannica Editors Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree.... Britannica Editors Last updated Feb. 2, 2026 •History galangal, reddish brown rhizome of several plants in the Alpinia genus, as well as the spice derived from them. It is similar to ginger and belongs to the same plant family, Zingiberaceae, but differs in that it has notes of citrus, pepper, and pine. Galangal is widely used in cooking in the Indian subcontinent and in Southeast Asia, and it is available fresh or dried, as well as in powder or paste form. Its essential...

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