Similar to ginger, but more aromatic. Essential for Thai, Indonesian curries and dishes from Southeast Asia.

Galangal is a rhizome with a lemon scent, a little less peppery than ginger. Traditionally, it is used in the cuisine of Southeast Asia. Used like ginger, it is a wonderful flavor for stir-fries, marinades and soups. It can also be added to fish and seafood dishes. To use it, it must be powdered or rehydrated to make a paste.