Galangal (Thai: Kha, Cantonese Lam Keong, also known as blue ginger or Thai Ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Thai cuisine (e.g., tom kha gai) but also common in recipes from medieval Europe. It resembles ginger in appearance. However, it tastes little like ginger; in its raw form, it has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus. It is available as a powder from vendors of Oriental spices and also available in whole, cut or powdered from vendors of herbs. Also known as galingale or laos (its Indonesian name). Coincidentally, it is one of the most prominent herbs in Lao cuisine. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. Medicinally, it has the effect of an aphrodisiac, and acts as a stimulant.
