The Galanga, Alpinia galanga (L.) Willd., also called Blue Ginger, is a flowering species belonging to the Zingiberaceae family. The rhizome, similar to Ginger but with a more reddish hue, is robust, aromatic and spicy.  

It is found from southern China to Malaysia and is now widely cultivated in the world. 

It is given antiseptic and digestive properties, being used against loss of appetite, dyspepsia, flatulence, vomiting and dizziness.  

Galangal is often used in Thai cuisine as well as in Indonesian cuisine, as an ingredient in the traditional Tom Yam soup or in green curry paste, in both cases providing a spicy flavor to meals. Galanga can be found both fresh and powdered. In its natural state, it is used by removing the outer layer, and cutting it into slices and chopping it, providing a much more intense aroma. In powder, it has the same uses, but with an extra point of itching.  

 The Galanga is kept in a cool and dry place.