Plural of galangal; multiple specimens or preparations of the tropical ginger-like spice.
From Arabic and Sanskrit roots via Malay, with the English plural '-s' added to the borrowed word 'galangal,' an alternate spelling of galanga.
Different types of galangal have different heat levels and flavors—greater galangal is hotter and more piney, while lesser galangal is sweeter—and Thai and Indonesian cooks use them as skillfully as French chefs use different pepper varieties.
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