Galangal (aka galangal, galingale, blue ginger, Siamese ginger) is a ginger-relative with a flavor evoking ginger and pepper with hints of citrus and pine. Most commonly found dried, it is also used fresh in Thai, Malaysian, southern Chinese and Indonesian food.
 
Fresh galangal is less spicy and less sweet than dried galangal, and is particularly preferred over dry in Thai cooking. This fresh galangal is the larger, more mild and white fleshed greater galangal variety. Though it is often called “galangal root,” it is actually a rhizome.

Storage: Store galangal in your refrigerator. For long term storage it can be frozen, although this can sometimes make its texture more woody.

Shelf Life: Up to a week fresh.

In general, fresh galangal can be used as you would fresh ginger, and in fact can be substituted for ginger in most recipes to impart a more peppery flavor. It is often used in Southeast Asian soups, stir fries and curries. In addition to cooked applications, it can be finely grated for use in salads.
 
Fresh galangal pairs well with chili peppers (particularly Thai chilies & japones chilies), lemongrass, fish sauce, fresh turmeric, rice, lime juice, fresh cilantro and coconut milk. It can be used with beef, pork, poultry, and seafood.