Editing Galangal (section)

=== Culinary ===
{{Cookbook|Galangal}}
Various galangal rhizomes are used in traditional [[Southeast Asian cuisine]], such as [[Khmer cuisine|Khmer]] [[kroeung]] (Cambodian paste), [[Thai cuisine|Thai]] and [[Lao cuisine|Lao]] [[tom yum]] and [[tom kha gai]] soups, Vietnamese [[Huế]] cuisine (tré) and throughout [[Indonesian cuisine]], as in [[Soto (food)|soto]] and [[opor]]. Polish [[Wódka Żołądkowa Gorzka|Żołądkowa Gorzka vodka]] is flavoured with galangal. While all species of galangal are closely related to common [[ginger]], each is unique in its own right. Due to their unique taste and 'hotness' profiles, the individual varieties are usually distinguished from ginger, and from each other, in traditional Asian dishes. The taste of galangal has been variously described as "flowery", "like ginger with cardamom" and "like peppery cinnamon".<ref name=":0" /> Lesser galangal was popular in European medieval cooking.<ref name=":0">{{Cite web |title=Medicinal Spices Exhibit - UCLA Biomedical Library: History & Special Collections: Galangal |url=https://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=29 |access-date=28 August 2024 |website=Medicinal Spices Exhibit - UCLA Biomedical Library: History & Special Collections}}</ref>

Galangals are commonly available in Asian markets in a variety of forms: as whole fresh rhizomes; dried and sliced; and powdered.