Galangal is a ginger plant native to Southeast Asia. Only the thickened tubers of the rhizome are used. Since galangal imparts its characteristic flavor to many dishes in Thai cuisine, it is also known as Thai ginger or Siamese ginger in this region.
Along with bertram and thyme, galangal is considered a very important spice in Hildegard cuisine. It enhances numerous soups, stews, poultry dishes, and desserts in Thai and Chinese cuisine with its unmistakable aroma.
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