Galangal—Prabhupada ›Glossary›-L-›Galangal- Galangal- Link to this page: https://prabhupadabooks.com/glossary/l/galangal Previous: Laos-Galangal-there are two varieties of galangal-greater and lesser. Both are closely related, although the lesser is more important. Greater galangal (Alpinia galanga), native to Indonesia, is related to ginger. Its large, knobby, spicy roots taste rather like ginger and are used in Indonesian cooking. Lesser galangal (Alpinia officinarum) is the rhizome of a plant native to China. Its roots have a pepper-ginger flavour and are used in many Indonesian and Malaysian dishes. In Indonesia it is also known as laos. Laos or galangal can occasionally be obtained fresh from Chinese or Indonesian shops. Peel and slice it before use. If unavailable, substitute fresh ginger. Laos powder is also used, especially in Indonesian cooking. It is less hot and more bitter than fresh laos. Use very sparingly or substitute slices of fresh ginger. Next: Laphra-vyanjana-combination of green vegetables, often mixed with rice.