This particular rhizome is widely used in thai cooking. When still young, it has a pale white skin with light pink sprouts. As it matures, the skin thickens and its pungent and peppery flavours are more pronounced.

Young Galangal is used primarily used in soups such as tom kha. While mature galangal is best used in making curry pastes.

Galangal is currently readily available at your local supermarket or Asian grocers.