.18 oz dry or fresh laos

Laos, also known as galangal or galangale (Alpinia galanga), is a rhizomatous perennial plant native to Southeast Asia, particularly Indonesia and Malaysia. The rhizome—the underground stem—is the culinary component, characterized by pale yellow to cream-colored flesh with thin, translucent skin and a waxy texture. The flavor is warm, peppery, and slightly floral with distinct eucalyptus and pine notes, differing markedly from its close relative ginger through its more medicinal, less sweet profile. Fresh laos has a firm, fibrous structure that resists oxidation, while dried versions are harder and more concentrated in flavor. The rhizomes vary in size from small knobby roots to larger elongated forms depending on variety and growing conditions.

Laos holds significant importance in traditional Southeast Asian medicine systems, particularly in Ayurveda and traditional Chinese medicine, where it has been used for centuries to treat digestive complaints and inflammatory conditions.

Laos is essential to Thai, Malaysian, and Indonesian cuisines, where it functions as a foundational aromatic in curries, soups, and braises. It appears prominently in Thai curry pastes, tom kha gai (coconut chicken soup), and various sambal preparations. The rhizome is typically bruised or sliced to release its volatile oils and infuse broths and coconut-based dishes. Fresh laos is preferred in light, delicate dishes where its bright, peppery character can shine, while dried laos is more suitable for intensely spiced preparations and long-cooked curries where deeper, more concentrated flavors are desired. It pairs exceptionally well with coconut milk, lime, lemongrass, and chilies, and complements poultry, seafood, and vegetable preparations.