Galangal; Galanga root

This member of the ginger family is a common ingredient in the foods of southeast Asia, primarily in Malaysian and Indonesian cooking. It has a hot ginger-pepper flavor and is used mostly as a seasoning. There are two types of galangal: greater and lesser. Greater, also known as Laos ginger, Siamese ginger, and Thai ginger is more commonly known and easily available. It grows throughout southeast Asia and is most popular in Thai food. It can be used as a substitute for ginger. A powdered form, under the name Laos, is more intense in flavor. The lesser variety has an orange flesh and is much stronger in flavor. It is not as popular as the greater galangal.