Galangal
Alpinia galanga · grote galanga · laos
Galangal: what every chef needs to know
Think Galangal and you are looking at an aromatic rhizome that strongly resembles ginger but has an entirely different aroma profile. Greater galangal (A. Alanga) is the culinary standard; lesser galangal (A. Fficinarum) is sharper and more medicinal. The flavour is piney, citrusy and lightly mentholated due to acetoxychavicol acetate (ACA) and 1,8-cineole as primary aromatic compounds. Ginger contains gingerols and shogaols — a completely different profile. Do not substitute galangal with ginger in authentic Thai or Indonesian dishes. In dried form (laos powder), the flavour is softer and less resinous. Fresh galangal has a piney taste. Used in Thai curry pastes, Indonesian rendang and Malaysian laksa. Codex Alimentarius: galangal is a recognised spice per CAC/RCP 42-1995.
Galangal: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (vers) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (vers).
Galangal: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Galangal: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
thin slices fresh galanga in keukenmachine with other currybestanddelen; raw verwerken.
whole slices meekoken in tom kha gai broth; for serve remove.
minced meat in hete wokbasis for Asian dishes; provides harsig-aromatic noot.
1 tl laospoeder = 1 cm fresh galanga in stoof- and braadgerechten; add begin preparation.
Galangal: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Galangal: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Fresh galangal available year-round as an imported product from Asian supermarkets. Laos powder available year-round as a dry product.
Galangal: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Galangal
What is the difference between galangal and ginger?
Galangal (Alpinia galanga) has a pine-citrus-menthol aroma from acetoxychavicol acetate and 1,8-cineole. Ginger (Zingiber officinale) has a sharp-spicy flavour from gingerols and shogaols. They are botanically related (Zingiberaceae) but not culinarily interchangeable.
Is laos powder the same as galangal?
Laos powder is dried and ground galangal (Alpinia galanga or A. officinarum). The flavour is milder from drying — less resinous. In Indonesian cuisine (rendang, soto), laos powder is used as a dried alternative to fresh galangal.
How do I use galangal in a curry paste?
Peel the fresh galangal and slice thin. Add to the food processor when making Thai curry paste. Galangal always goes in raw, together with lemongrass, makrut lime leaf, coriander and chillies. Do not toast for curry paste.
At what temperature should you store Galangal?
Store Galangal at Fresh: 15-20°C (room temperature) of 0-4°C coolkast, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Galangal professionally?
The primary professional technique for Galangal is in currypasta at koud for direct blenden. Always verify core temperature with a calibrated probe thermometer.
Does Galangal contain allergens?
Galangal is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
