Spice Origins: Galangal is native to Java. It is widely used in Indonesia and Malaysia as a food flavouring and spice, also grown in India and the rest of South East Asia. Galangal was known to the ancient Indians, and has been in the West since the Middle Ages. Spice Description Orangey-brown skin with pale yellow or white interior. Closely related to ginger, Galangal (known often as Laos powder) is used mainly in Indonesia and SE Asian cooking. Culinary Uses It is more intense and flowery in flavor than ginger. Use small amounts of Galangal in soups, curries, grilling chicken or fish. Alternatively use with minced beef with very little liquid for a change. Galangal is normally supplied in powdered form but we can provide the chopped root format if required.