Galangal is a rhizome that belongs to the ginger family, known for its distinct flavor and aroma. It is commonly used in Southeast Asian cuisine, particularly in dishes from Thailand, Indonesia, and Malaysia. The plant has a tough, brown skin and a pale yellow or white interior, with a spicy, citrusy taste that adds depth to soups, curries, and stir-fries. There are several varieties of galangal, with the most popular being greater galangal and lesser galangal. While it resembles ginger, galangal has a more pungent flavor and is often used fresh, dried, or powdered. It is also valued for its potential health benefits, including anti-inflammatory and antioxidant properties.