All About Galangal
Your complete guide to galangal - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Galangal Last?
Storage times and freshness tips for galangal in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in fridge (whole, unpeeled)2-3 weeks
Signs of Spoilage
Soft spots, mushy or slimy texture, dark discoloration (especially black or grey mold), strong off-odor (sour, fermented, or musty). It can also dry out, become shriveled, and hard, losing its potency.
How to Check
Visual: Look for mold (fuzzy white, green, black patches), dark spots, shriveling, or excessive moisture/sliminess. Touch: Press the root; it should be firm. If it feels soft, mushy, or slimy, it's likely bad. If it's very dry and brittle, it has lost much of its flavor. Smell: Fresh galangal has a distinct, pungent, citrusy, and slightly piney aroma. If it smells sour, fermented, musty, or has no aroma at all, it's past its prime.
Storage Tips
Store unpeeled in a paper towel-lined sealed plastic bag or airtight container. The paper towel absorbs excess moisture, preventing mold. Avoid washing until ready to use. For optimal freshness, ensure it's kept dry.
raw in freezer (whole or prepared)6-12 months (for best quality)
Signs of Spoilage
While it won't 'spoil' in the traditional sense, quality degrades over time. Signs include significant freezer burn (dry, discolored patches), a dull or muted aroma/flavor when used, or a very fibrous/mushy texture after thawing (though it's usually used from frozen).
How to Check
Visual: Check for excessive ice crystals or freezer burn, which indicates dehydration and loss of quality. Smell: When grated or sliced from frozen, it should still have a noticeable, albeit slightly muted, aroma. If it smells like nothing or has an off-odor (unlikely for frozen), it's likely very old or poorly stored. Texture: After thawing, it may be slightly softer than fresh, but shouldn't be completely mushy.
Storage Tips
Peel and slice, chop, or grate galangal before freezing for easier use, or freeze whole unpeeled roots. Store in an airtight freezer bag or container, removing as much air as possible to prevent freezer burn. You can often grate or slice directly from frozen for most cooked applications; no need to thaw completely.
at room temperature (short-term)3-5 days
Signs of Spoilage
Rapid shriveling, drying out, softening, and eventually mold growth, especially in humid conditions.
How to Check
Visual: Look for significant shriveling, dry patches, or any signs of mold. Touch: It will lose its firmness and become soft or rubbery. Smell: Its characteristic aroma will diminish quickly.
Storage Tips
This is only recommended for very short-term storage if you plan to use it within a few days. Keep it in a cool, dry, dark place, ideally loosely wrapped to prevent excessive drying. Refrigeration is always preferred for extending the freshness of galangal.