Galangal

The word galangal, or its variant galanga or archaically galingale, can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: The term galingale is sometimes also used for the rhizome of the unrelated sweet cyperus (Cyperus longus), traditionally used as a folk medicine in Europe.

Due to their unique taste and 'hotness' profiles, the individual varieties are usually distinguished from ginger, and from each other, in traditional Asian dishes.

The taste of galangal has been variously described as "flowery", "like ginger with cardamom" and "like peppery cinnamon".

[2] Galangals are commonly available in Asian markets in a variety of forms: as whole fresh rhizomes; dried and sliced; and powdered.

In ethnobotany, galangal has been used for its purported merits in promoting digestion and alleviating respiratory diseases and stomach problems.