Galangal root

Galangal is an aromatic rhizome related to ginger, widely used in Southeast Asian cuisine. Its flavour is sharper, less hot and more resinous than ginger, with citrusy and earthy notes. It is used fresh, dried, or ground. The root is added to Thai curry pastes, soups such as Tom Kha Gai, marinades, and various sauces. It is typically not eaten directly but is simmered in dishes to release its aroma and removed before serving. Galangal is also valued in traditional medicine for its anti-inflammatory properties.