Galangal
A pale, firm rhizome related to ginger, sharper and more piney, vital to Thai and Indonesian pastes.
Also: laos, kha, lengkuas, thai ginger
Galangal is the rhizome of Alpinia galanga, a relative of ginger from Southeast Asia. It is paler and harder than ginger, with a citrus, pine and soapy peppery flavour that is clean and sharp. Thai tom kha soup, many curry pastes and Indonesian rendang depend on it, and it is sliced and left in the pot rather than eaten. Lesser galangal, Alpinia officinarum, was used in Europe in medieval times, as seen in recipes and drinks. Fresh rhizome is sold in Asian markets, and dried slices are a poor second. Ginger is not a true substitute, since the taste differs.