Alpinia galanga is a perennial rhizomatous plant in the ginger family (Zingiberaceae), widely known as greater galangal, Thai ginger, or lengkuas. Its aromatic rhizome is a key spice and medicinal ingredient throughout tropical Asia. The name “Alpinia” honors Prosper Alpini, a 16th-century Italian botanist who studied exotic plants, while “galanga” derives from the Arabic khalanjan and ultimately from Chinese liangjiang (良姜), both meaning “mild ginger.” Native to Southeast Asia, particularly Indonesia, Malaysia, and southern China, A. galanga has been cultivated since antiquity as a culinary and medicinal spice. Multiple species bear the name galangal, but A. galanga is the one most commonly used.

Historically, it was traded along maritime spice routes and introduced to the Middle East and Europe as both a seasoning and remedy. The rhizome was used in Ayurvedic, Unani, and Chinese traditional medicine to treat digestive issues, respiratory ailments, and inflammation. In modern usage, greater galangal remains essential in Thai, Indonesian, and Malay cuisines, flavoring dishes like tom kha gai and rendang. It is also distilled for essential oil production, used in aromatherapy and cosmetics for its spicy, citrusy fragrance.