Sometimes called blue ginger or Siamese ginger, galangal is a knobbly root-like vegetable that is heavily used in Asian cuisine in dishes ranging from soups and salads to curries. In Vietnamese cooking, galangal is used in popular Hue dishes and in tom yum dishes in Thailand cuisine. Galangal is also often used for medicinal purposes in many countries as a digestive aid, reportedly helps ease the pain of arthritis and is used frequently in homeopathy.

Despite its similarities to ginger, both plants are used differently in cooking. The best recipes to try come from South East Asia, where galangal is used to complement poultry, seafood and vegetarian dishes. Get experimental and try your hand at making some Thai galangal chicken soup (Tom Ka Gai). If you want something more hearty, whip up some braised pork in soy-galangal sauce or a succulent beef rendang. Feeling unwell? Try making a pot of galangal tea with chai and lemongrass.