Galangal is a rhizome that belongs to the ginger family, known for its aromatic and spicy flavor. It is commonly used in Southeast Asian cuisine, particularly in dishes from Thailand, Indonesia, and Malaysia. There are several varieties of galangal, with the most popular being greater galangal and lesser galangal. The rhizome has a tough, brown skin and a pale yellow or white interior. It is often used fresh, dried, or powdered, adding a unique taste to soups, curries, and marinades. In addition to its culinary uses, galangal is also valued in traditional medicine for its potential health benefits.