Galanga is like a more fragrant ginger. Indispensible in Indonesian and Thai curries as well as in Southeast Asian recipes.
Galanga is a rhizome that has an aroma of lemon and is less peppery than ginger. Used as you would ginger. Common in traditional Asian and Southeast Asian cookery. Galanga seasons marinades, soups and stir-fried dishes to perfection. Galanga also goes well in seafood and fish recipes. Dry Galanga needs to be ground to a powder or soaked and made into a paste before cooking.