Galangal, scientifically known as Alpinia galanga, is a rhizome closely related to ginger, recognized for its aromatic, peppery flavor and distinct scent. It features a tough, brown skin and a pale yellow interior, often used in Southeast Asian cuisines, particularly in Thai and Indonesian dishes. Galangal adds depth to soups, curries, and marinades, and is valued for its potential health benefits, including anti-inflammatory and digestive properties.

Galangal thrives in tropical climates, with major cultivation areas found in Indonesia, Thailand, and Malaysia. It prefers well-drained, fertile soil and requires plenty of moisture and sunlight for optimal growth. This unique spice not only enhances culinary creations but also plays an important role in traditional herbal medicine.