Galangal, a type of ginger that is grown in Southeast Asia and India, can be dried or fresh. Dried galangal has been used as medicine for centuries by the locals but today’s consumers cannot tell the difference between dried and fresh types of galangal because they are not labeled with their levels of moisture content.
Dried Galangal Vs. Fresh: Showdown is a blog post about the differences between dried and fresh galangal. The author of the article, decides to do an experiment with two different types of galangal, so that they can determine which one is better. Read more in detail here: galangal substitute.
Galangal is a Thai spice that belongs to the same family as ginger and is often used in Thai cuisine. Galangal, like ginger, comes in both dried and fresh forms. Fresh and dried galangal have certain similarities, however they have quite diverse characteristics. In the next Showdown, we’ll compare them.
What is the difference between fresh and dried galangal?
The taste of dried galangal differs from that of fresh galangal. The taste difference between dry and fresh rhizome is comparable to that between dried and fresh ginger. The strength and richness of fresh galangal are lacking in dried galangal. The taste of the dried rhizome is less intense, with citrus overtones dominating. The powerful pine and pepper flavors of fresh galangal are reduced in the dried spice.
The preparation of dried galangal differs from that of fresh galangal. Because dried galangal is highly woody and difficult to cut or grate, soak it in water before using. Despite the fact that fresh galangal is sometimes fibrous, it may be peeled and used without soaking.
Fresh galangal has a shorter shelf life than dried galangal. At room temperature, dried galangal may remain for years in your spice cupboard. You should keep fresh galangal refrigerated since it may go bad rapidly. Fresh galangal may be stored in the crisper drawer of a refrigerator for up to three weeks.
Can you use the other if your recipe asks for one?
In general, experts advocate using fresh galangal in any dish that calls for it. If fresh galangal is unavailable, dried galangal may be used as a replacement. Because dried galangal has a much lower taste than fresh galangal, it is highly advised that you use more of it. Begin by using twice as much dried galangal as your recipe calls for fresh galangal.
Even while dried galangal will do a good job of substituting the fresh rhizome, the taste will be drastically altered. To use dried galangal in a curry paste instead of fresh galangal, you’ll need to soak it beforehand. Soak the galangal for 30 minutes in warm water until it is soft and flexible.
By simply drying fresh galangal, you may use it in lieu of dried galangal. You can get the same taste from dried galangal as you do from fresh rhizome. If you need a fast fix, just add fresh galangal slices to your meal or use a mortar and pestle to pound it into a paste. When substituting fresh galangal for dried galangal, keep in mind that the fresh version will be more intense, so you’ll need less of it. Fresh galangal should be used in lieu of half of the dried galangal.
When should you use fresh and when should you use dried galangal?
The ideal method to utilize dried galangal is in liquids such as soups and sauces, where the taste of the dried galangal can infiltrate the meal. If you don’t have access to fresh galangal, prepare your own curry paste using dried galangal. Dried galangal may also be used in Thai soups like tom yum soup, where it adds a more realistic taste character.
When cooking any meal that calls for galangal, fresh galangal should be your first option. Use it to create tom yum soup, massaman curry paste, and traditional Thai dishes like khanom jeen, which rely on the bright citrus and pine overtones of fresh galangal.
Galangal is a type of ginger and it’s the dried rhizome of a species of the lily family. It has a flavor that resembles cardamom, with an aroma that smells like pine needles. The taste is similar to ginger but more complex. Reference: galanga.
Frequently Asked Questions
Can you substitute dried galangal for fresh?
A: I am not sure. My research indicates that dried galangal has a stronger taste than the fresh variety and it is more likely to have some bitterness in it, so substituting would be difficult if you are trying to achieve the same flavor profile as what was intended.
Can I substitute galangal powder for fresh galangal?
A: This will not substitute and it is important to use fresh galangal.
How do you use dried galangal?
A: You can use dried galangal in a variety of dishes, but its most often used as an aromatic herb. It is one of the main ingredients in Thai green curry paste.
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