Galangal vs. Ginger: How Do They Differ?

It can be tricky to tell them apart—both galangal and ginger have similar appearances, share a "g" at the start of their names, and galangal is even known as Thai ginger. They both belong to the rhizome family, which means they grow underground and sprout shoots. But how do you choose the right one?

Though they come from the same family, their flavors couldn't be more different. Using the wrong one could either ruin the dish or overwhelm it with too much intensity. Here's what you need to understand about both.

What Is Galangal?

Simply put, galangal is the zestier, citrus-flavored relative of ginger. It’s harder to find than ginger, but its prominence in Southeast Asian and Indian cuisines means it’s a staple in many Asian grocery stores. Galangal has a bold, peppery taste with earthy undertones and a slightly bitter aftertaste. It’s sometimes described as having a hint of pine or mustard, with a sharp citrusy bite.

Galangal features a tan outer skin, darker than ginger, marked by brown rings. Like ginger, it needs peeling, but its tough exterior demands a sharp knife or vegetable peeler. Inside, you'll find a dense, chalky white or pale-yellow flesh, so dry and fibrous it can’t be grated. The best way to use galangal is by shredding or slicing it thinly.

What Is Ginger?

This brown, papery-skinned root is a common sight in kitchens worldwide, offering a warm, inviting flavor that appears in both foods and beverages. Its taste is spicy, earthy, and subtly sweet. Ginger also needs to be peeled, but unlike galangal, its skin comes off easily with just the edge of a spoon.

Inside, the flesh of ginger is a vibrant yellow and fibrous, with enough moisture to be grated, sliced, mashed, or juiced. It comes in both fresh and powdered forms, making it a versatile ingredient for both sweet and savory dishes.

Discover the recipe: Chewy Ginger Cookies

Can You Swap Them?

Exchanging these two spices isn't straightforward. Using galangal instead of ginger will dramatically shift the flavor, making the dish much bolder. Depending on what you're preparing (like a stir-fry versus a dessert), this change could either be a delightful surprise or a mistake.

For sweeter recipes, cinnamon or cardamom would be better substitutes for ginger than galangal. For savory dishes, try turmeric combined with a touch of ground clove or mace for a more fitting alternative.