Galangal

A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia, especially in Thailand and is usually found in market in sections of from 1 inch to 4 inches in length, and of a reddish-brown color, as though covered with rust.  Ground Galangal (formerly called Laos powder) is easier to work with than whole Galangal and is commonly called for in recipes. The flavor is similar to ginger, but more flowery and intense. Use small amounts when starting out. Its flavor combines with ginger and lemon grass in Thai cooking, and with white pepper and/or cayenne for seasoning fish, meat or poultry. From Thailand.

The name galangal is said to be derived from the Arabic Khanlanjan, which, in turn, is perhaps the perversion of a Chinese word, signifying mild ginger. Galangal has long been an article of commerce with the Eastern nations, and has been known in Northern Europe since the twelfth century.

The plant from 2 to 4 feet high, erect, and bears a close resemblance to the common cultivated canna, or shot plant and smooth parallel-veined leaf blades are about a foot long, 2 to 4 inches wide, ,

In many countries the galangal has not come into use among physicians, but is sold extensively in ethnic markets and by street-corner venders under such names as "colic root," "the wonderful East India root," etc., and is said to be a certain cure for toothache, headache, upset stomach, etc.