Galangal

Galangal is an aromatic rhizome related to ginger, widely used in the cuisines of Southeast Asia, particularly in Thailand, Indonesia, and Malaysia. It has a sharper, spicier, and more woody flavor than ginger, with subtle citrus and resinous notes. There are two main varieties: greater galangal (Alpinia galanga) and lesser galangal (Alpinia officinarum). In cooking, it is used fresh, dried, or ground, fresh galangal root is added to soups such as Thai tom kha, curry pastes, and sauces. Dried and ground galangal features in spice blends. It is also an ingredient in some European herbal liqueurs and traditional beer recipes.