Galangal Root

✨ Galangal Root — The Fiery Root Known as Khdenjal

Galangal root is the dried rhizome of lesser galangal (Alpinia officinarum), a close cousin of ginger. In Morocco it is known as خدنجال (khdenjal or khodenjal), in Arabic as خولنجان (khulanjan), sometimes written خلنجان, and in French as galanga or petit galanga. The pieces are knobbly and reddish brown, ringed with pale bands, with a dense, fibrous heart. Break one open and it releases a sharp, peppery aroma with a hint of camphor and citrus, warmer and more pungent than ginger.

🌿 Traditional and Cultural Uses

Galangal travelled from East Asia along the old spice routes and became a respected root in Arab and Moroccan herbal tradition. Arab physicians of the Middle Ages, among them Ibn Sina, described it as a warming root, and it was long prepared as a tonic for men’s vigour.

In Moroccan homes, grandmothers simmered khdenjal in winter drinks to warm the body during colds and to settle the stomach after heavy meals. A small piece was traditionally chewed to freshen the breath and soothe a scratchy throat. Moroccan spice sellers also count it among the roots of ras el hanout, the blend that seasons tagines and festive dishes.

In medieval Europe, Hildegard of Bingen praised galangal as a root for the heart, so its reputation as a warming root spans both shores of the Mediterranean.

🍵 How to Use

• 🫖 Simmered in water as a warming decoction
• 🍃 A small piece added to the teapot with mint tea or other herbs in winter
• 🥘 Ground and used in small pinches in tagines, soups and spice blends such as ras el hanout
• 🌬️ A small piece chewed slowly, as was traditionally done to freshen the breath

🥣 Recipe: Warming Galangal Drink

1. Rinse 2 or 3 small pieces of galangal root (about 5g).
2. Bring 300 ml of water to the boil, add the pieces and simmer gently for 10 minutes.
3. Add a small cinnamon stick for the last few minutes if you like.
4. Strain into a glass and sweeten with a spoonful of honey.

The flavour is strong, so start with a little and adjust to your taste. For cooking, grind a few pieces in a spice grinder and use only a pinch at a time.

🔬 Product Profile

• 🌱 Plant: lesser galangal, Alpinia officinarum
• 🌿 Family: ginger family (Zingiberaceae)
• 🌏 Native region: southern China and Southeast Asia
• 🪵 Form: whole dried rhizome pieces, a single ingredient with nothing added

📦 How We Sell It

Whole, loose pieces of dried galangal root, available in 100g, 250g, 500g, 1kg, 2kg, 3kg and 5kg. Grind them yourself whenever you need powder, so the aroma stays fresh.

🌤️ Storage

Keep the root in an airtight jar or a well-closed pouch, in a cool, dry place away from sunlight and humidity. Stored this way, whole pieces keep their aroma for up to two years. Grind only the amount you need.