Galangal is a collective term for a powdered spice that can come from the dried, ground rhizomes (underground “roots”) of a few different plants.
See separate entries.
In medieval English and French recipes, you may see “galangal” spelled as “garingal”.
It appears as “garingal” in “Le viandier de Guillaume Tirel dit Taillevent” (Mazarine, Valais, and Vatican manuscripts.)1
Scully, Terence, Ed. The viandier of Taillevent: An edition of all Extant Manuscripts. Ottawa, Canada: University of Ottawa Press. 1988. Page 65. ↩