Galangal Key facts Widely used in Thai and other South East Asian cuisines, galangal performs the same role as ginger, adding heat and fragrance to soups, curries and other dishes. It's also good in a tea, to clear the sinuses and help alleviate cold symptoms.

Galangal is the first cousin of ginger and has a mild, peppery flavour. It is also known as Thai ginger.

Many Thai recipes use thin slices cut across the section of the root to give a heady aroma to broths – they float on the surface decoratively and you have the choice to eat them or merely enjoy the smell.

Galangal is also one of the spices which powers green curry.

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