Galangal

Galangal is a rhizome closely related to ginger and turmeric, widely used in Southeast Asian cuisine, particularly in Thai and Indonesian dishes. Known for its sharp, peppery flavor and citrusy undertones, galangal adds a distinctive taste that sets it apart from its ginger cousin. It is a key ingredient in traditional recipes such as Tom Yum soup and various curries, where it contributes both flavor and medicinal properties.

In addition to its culinary uses, galangal has been valued for centuries in traditional medicine for its anti-inflammatory, digestive, and immune-boosting benefits. When selecting galangal, look for firm, smooth roots with a strong, aromatic scent. Its unique flavor profile makes it an essential spice for those looking to create authentic Southeast Asian dishes.