Galangal

The rhizomes of Alpinia galanga, or the smaller A. officinarum known as lesser galangal, give the spice galangal, a ginger relative with a sharper, pine-like heat. South East Asian cooking depends on it for curries, laksa and rempastes, and flavourings carry it into vinegars and wines in other regions. Traditional medicine also claims properties for it, though clinical evidence stays thin. Buyers distinguish true galangal from ginger by its harder texture and paler, almost white flesh. Dried slices and powder extend its availability beyond the fresh season.