Sand Ginger

This cousin to ginger is called “galangal” throughout Southeast Asia, where it is used widely. It is used in southern China, where the Cantonese call it sah geung, or “sand ginger, ” because of its texture when grated. It is a small, tender root that looks like young ginger, is either sandy white or yellow, and has an aroma slightly reminiscent of fresh coriander. It is sold both fresh and dried. The fresh root is used in the same manner as fresh ginger, and powdered sand ginger is used in sauces. The roots are sold loose or are packaged and labeled “sand ginger.” The ground dried root is packaged and labeled “sand ginger powder.” I use both whole fresh roots and powder and prefer the white root over the yellow because of its intensity.