Greater galangal

How the plant grows

Greater galangal is a rhizomatous ginger with tall leafy shoots and terminal flower clusters. The underground rhizome is a stem, not a botanical root. Its firm, aromatic tissue supplies the spice known as lengkuas. Leafy growth and small flowers reveal the living plant behind the slices found in a kitchen.

Edible parts, flavour & texture

The rhizome has a sharp, spicy aroma and a tougher texture than tender ginger. It flavours pastes, broths and sauces rather than serving as a sweet fruit. The flowers and young shoots also have documented food uses. Traditional medicinal accounts and ordinary seasoning are different uses; neither should be converted into a clinical treatment claim.

In Borneo’s kitchens

Galangal adds an aromatic layer to the paste for Sarawak laksa.

Galangal seasons kalumpe, the cooked cassava-leaf dish.