Galangal

A member of the ginger family, galangal is similar in its flavor and pungency but has a decidedly more peppery flavor, making it too hot to eat by itself. You can find it fresh in Asian markets. It has a very thin, translucent skin. It’s also available dried but it’s not nearly as interesting and aromatic as when it’s fresh. Interestingly, galangal was popular in European cooking during the Middle Ages but was then “lost” and has only recently been rediscovered through interest in the cooking of Southeast Asia.