Galangal Root

Dried galangal root, sometimes called Laos root or Thai ginger, is a foundational ingredient across Southeast Asian cuisines. Its sharper, more piney character sets it apart from common ginger and gives curries and soups their distinctive backbone.

At a glance

• Type: Dried root spice (Alpinia galanga)
• Vendor: Old Town Spice Shop
• Regional use: Thai, Indonesian, Malaysian, and Vietnamese cooking
• Sizes available: 1.2 oz jar, 2 oz, and 4 oz bags

Best for

• Thai curries, including red, green, and massaman
• Tom kha and tom yum soups
• Indonesian rendang and satay marinades
• Fish and shellfish braises
• Homemade curry pastes
• Aromatic broths and stocks

How to use and pairings

Rehydrate in warm liquid before blending into pastes, or simmer dried pieces directly in broths and curries. Pairs with garlic, ginger, chili, lemongrass, kaffir lime, and fish sauce.

About Old Town Spice Shop

Old Town Spice Shop supplies regional and specialty roots so home cooks can build authentic Southeast Asian dishes.