Galangal, often dubbed the “ginger’s exotic cousin,” is a knobby rhizome prized for its unique flavour and medicinal properties. With a pungent aroma and peppery, citrusy taste, it adds depth to Southeast Asian cuisine, particularly Thai and Indonesian dishes. Used fresh, dried, or powdered, galangal imparts a warm, spicy kick to curries, soups, and stir-fries. Beyond its culinary prowess, it boasts digestive benefits and is revered for its anti-inflammatory and immune-boosting properties.