Galangal

This is a root, almost identical to ginger. It is also known as blue ginger. Because it is so hardy and fibrous, it needs to be skinned and sliced across its sinews, and then sliced once again into fine matchsticks before pounding. It is best to find fresh ones to slice thin before freezing, than to purchase frozen chunks of galangal to use. If you do the latter, it is best to thaw the galangal first as it is almost impossible to slice when frozen.