Galangal

Greater galangal is most frequently used in Asian cooking. Sometimes called blue ginger, this essential Southeast Asian ingredient has a smoother skin than ginger, with distinct lines around its circumference and a more pungent, camphor-like aroma. Its mustardy, citrusy, earthy nuances add complexity to Thai and Vietnamese classics. Galangal is rarely eaten raw. It’s more commonly pounded, ground into curry pastes, or sliced and infused into soups and sauces.