A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia, especially in Thailand. The flavor is similar to ginger, but more flowery, intense and peppery.

There are two types of galangal. The first known as Greater Galangal is also referred to as Thai ginger, and Siamese ginger. The rhizome has creamy white flesh. In powdered form it is often called Laos Ginger. The powdered form often has a more intense flavor than freshly chopped.

Lesser Galangal has stronger hotter flavor and a distinctive orange tinted flesh and is hard to come by in many western countries.