Greater Galangal (ข่า - Kha) - Alpinia galanga in Hua Hin

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Greater galangal (Alpinia galanga), known as ข่า (Kha) in Thai, is a key ingredient in Thai cuisine and traditional medicine. In Hua Hin, a coastal city in Thailand, galangal is widely used in local dishes and is also cultivated in home gardens and farms.

Greater Galangal (ข่า - Kha) - Alpinia galanga in Hua Hin

Characteristics of Greater Galangal (Kha)

  • Appearance: Thick, reddish-brown rhizomes with a pungent, citrusy aroma.
  • Flavor: Spicy, peppery, and slightly pine-like, stronger than ginger.
  • Uses: Essential in Thai soups (like Tom Yum, Tom Kha), curries, and stir-fries.

Growing Galangal in Hua Hin

Hua Hin's tropical climate (warm temperatures, high humidity, and well-distributed rainfall) is ideal for growing galangal.

  • Planting: Grown from rhizome cuttings in well-drained, fertile soil.
  • Harvesting: Ready in 8–10 months; the rhizomes are dug up, cleaned, and used fresh or dried.

Where to Find Galangal in Hua Hin?

  1. Local Markets:
    • Hua Hin Night Market
    • Chatchai Market (Morning Market) – Fresh rhizomes and sometimes powdered galangal.
  2. Farms & Plantations: Some organic farms around Hua Hin grow galangal.
  3. Thai Cooking Classes: Some schools, like Hua Hin Cookery School, use fresh galangal in their lessons.

Health Benefits

  • Anti-inflammatory & digestive aid.
  • Used in traditional remedies for colds and stomach issues.

Galangal vs. Ginger

  • Galangal is more peppery and citrusy, while ginger is sweeter and milder.
  • Not interchangeable in Thai recipes—Tom Kha requires real galangal for authenticity.

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