With its gnarled body, fibrous, greenish-pink shoots and coarse, reddish-brown skin, galangal ranks high on my list of peculiar-looking ingredients. Thanks to its sweetly tart and peppery flavor, its ...

Similar to its sister spices ginger, cardamom, and turmeric, galangal root offers a unique and healthy kick to any dish. If you've ever shopped for ginger root, chances are you may have almost ...

Galangal, the fragrant ingredient popular in cuisines across Asia, tends to get lumped in with ginger. It makes sense: They’re closely related to one another (galangal is sometimes called “blue ginger ...

We may receive a commission on purchases made from links. Tubers may be a close-knit clan, but they don't all taste the same. In fact, even very similar tuber siblings hold distinct personalities and ...

How many of us, while slurping down a bowl of Asian soup, have noticed a tasty-looking brownish disc, about the size of a quarter, bitten into it, and discovered it to be so woody that you couldn't ...

I enjoy reading author Su-Mei Yu because she writes things like, “The perfume released from galangal reminds me of the warm and fresh scent in the air after a heavy downpour of monsoon.” That makes me ...

Although a cousin to ginger, galangal (ga-LANG-gal) has its own distinct flavor and should not be substituted with ginger, advises cookbook author and food writer Corrine Trang in “Essentials of Asian ...

The dumplings arrive underneath wisps of scallion and cucumber, their opaque skins crimped like carnation flowers and tinted butterfly pea blue. Called chor muang, this style of dumpling has ...

I have been hearing about a root called galangal, similar to ginger root I think. Would you mind telling me how it is pronounced, if it tastes like ginger, if it’s used like ginger and if I can grow ...

IF YOU TRIED cooking Thai food but could not get the taste right, you probably did not use the right ingredients. Small alterations in the ingredients can make a big difference. This omnipresent ...