In this article we take a close look at galangal: its traditional use in Morocco, how to use it and general precautions.
Galangal (الخولنجان)
Galangal is a ginger-family root used in ras el hanout.
How to use: A pinch in cooking, or a little as a light infusion.
Simple ways to cook with galangal
- In a tagine: a pinch with onion and olive oil at the start of cooking.
- Start with a small amount and try galangal in one recipe before making it a habit.
- At family gatherings, galangal can be served with tea or a traditional breakfast.
- Write down the recipe and amount you like so you can repeat the same taste.
How to choose and store galangal
- Keep galangal in an airtight container away from light, heat and moisture.
- Always use a clean, dry spoon.
- Buy enough for a few weeks so it stays fresh and fragrant.
- Choose a product with a clear origin and a label showing ingredients, size and date.
- A natural smell and colour are good signs; avoid anything that smells off or looks damp.
Galangal in Moroccan souks and the attar's shop
- Galangal is one of the products Moroccans have known for generations, with ways of using it passed down in families.
- Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
- Today the same traditional products come with clear labels and home delivery.
- In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.
General precautions
- Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
- Patch-test oils and skin products on a small area; avoid the eyes.
- Store cool and dry, out of reach of children.
- Moderation first; herbs do not replace a varied diet.
Note: general, traditional information only, not medical advice; it does not replace a doctor.
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