The main difference between ginger and galangal is their taste; ginger has a slightly peppery and sweet taste while galangal is less sweet and has a sharper, spicier, and more peppery taste.
Ginger and galangal are two rhizomes we commonly use as spices, and they belong to the Zingiberaceae family. Both have a similar appearance and have similar uses. However, they cannot be used interchangeably.
Key Areas Covered
1. What is Ginger
– Definition, Features
2. What is Galangal
– Definition, Features
3. Similarities Between Ginger and Galangal
– Outline of Common features
4. Difference Between Ginger and Galangal
– Comparison of Key Differences
Key Terms
Ginger, Galangal
What is Ginger
Ginger is the rhizome of the flowering plant in the Zingiberaceae family. The scientific name of ginger is Zingiber officinale. As it is full of nutrients, we often use ginger to add flavor to our food. We can use it as a spice in both sweet and savory dishes.
Moreover, there are many varieties of ginger; the most common variety has yellow flesh and light brown skin. Besides, it is available in many forms: fresh, pickled, ground, etc. Fresh ginger has a pungent and spicy aroma and also has a slightly peppery and sweet taste. Dried ginger is usually available as whole fingers and also as slices. Meanwhile, pickled ginger, which is usually pink or bright red in color, is pickled in sweet vinegar. Ground ginger, on the other hand, is available in powdered form.
Ginger is also useful as herbal medicine. Especially, it is a powerful antioxidant and has anti-inflammatory properties. Therefore, it reduces inflammation, soothes upset stomach, reduces the risk of cancer, lowers blood sugar, and helps to prevent the common cold.
What is Galangal
Galangal is a rhizome related to ginger. In fact, it belongs to the same family as ginger and is used in Southeast Asian cuisine like Thailand, Indonesia, Cambodia, Malaysia, Vietnam, and Singapore. Both ginger and galangal are similar in appearance and have similar uses. In fact, some people call galangal as Thai or Siamese ginger. But there are some differences between the two, especially in terms of their flavor. Galangal is less sweet than ginger and has a sharper, spicier, and peppery taste.
Moreover, there are three forms of galangal: lesser galangal, greater galangal, and light galangal. Lesser galangal is the most common form among them. It has a more peppery bite and tartness than other forms. Meanwhile, greater galangal is a larger plant and has a milder flavor. Light galangal, on the other hand, is closer to true ginger in flavor.
Similarities Between Ginger and Galangal
- Ginger and galangal are two rhizomes we commonly use as spices.
- They belong to the Zingiberaceae family.
- They have a similar appearance and have similar uses.
- Both have medicinal properties, as well.
Difference Between Ginger and Galangal
Definition
Ginger is the rhizome of the flowering plant in the Zingiberaceae family, while galangal is a rhizome closely related to ginger and turmeric.
Taste
Ginger has a slightly peppery and sweet taste, whereas galangal is less sweet and has a sharper, spicier, and more peppery taste.
Appearance
The skin of ginger is considerably harder, while the skin of galangal has lighter and smoother.
Usage
Galangal is used in Southeast Asian cuisine like Thailand, Indonesia, Cambodia, Malaysia, Vietnam, and Singapore, while ginger is more versatile and is used in cuisines all over the world.
Conclusion
Ginger and galangal are two rhizomes we commonly use as spices. The main difference between ginger and galangal is their taste; ginger has a slightly peppery and sweet taste while galangal is less sweet and has a sharper, spicier, and more peppery taste.
Reference:
1. Filippone, Peggy Trowbridge. “Ginger Recipes and Cooking Tips.” The Spruce Eats.
2. Goldman, Rena. “What Is Ginger? Nutrition Facts, Health Benefits, Alternative Uses, More.” EverydayHealth.
3. Covington, Linnea. “What Is Galangal?” The Spruce Eats.
Image Courtesy:
1. “Ginger-fresh-ginger-food-organic” (CC0) via Pixabay
2. “Thai-Ingwer” By Thomaswanhoff – Own work (CC BY 3.0) via Commons Wikimedia
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