Other
Galangal
The rhizome of Alpinia galanga, a relative of ginger. The root is paler and harder than ginger, with a pine and citrus aroma in the flesh.
Origin
A cooking rhizome of Southeast Asia.
Flavour
Piney, citrusy, and sharp, cleaner than ginger.
How to use it
Slice it thin for soups and pastes. Dried slices need soaking. It is too fibrous to eat in big pieces.
Storage
Refrigerate fresh rhizomes, wrapped, for a couple of weeks, or freeze slices.
Recipes using it
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