Galangal

Many often mistake this for ginger. While galangal is indeed related to ginger, it has thinner and paler yellow skin compared to the latter. Galangal also has brown concentric rings around its body, and pink shoots erupting from its sides. Another particular feature is its creamy white flesh that is firmer than ginger. In general, galangal works not to balance the overall flavor, but rather it heightens and intensifies flavors in heavily spiced dishes, particularly Javanese foods that need marinating. The use of galangal varies, though most commonly it is thinly sliced after soaking with fresh water, or it may be ground up for flavoring pastes. While fresh galangal is commonly found in most grocery stores, the lack of galangal in cooking is seldom greatly missed. Still, for a better option, buy whenever available and store it in a fridge in a closed paper bag for up to two weeks. Choose the fresh galangal that is firm and bright with no dark or slimy skin.