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The galangals are fascinating ginger-like spices used in South East Asia.

Greater Galangal (laos): Used as a flavouring throughout Indonesia, Malaysia and parts of India. Orangey-brown skin with pale yellow or white interior. The rhizomes are longer than lesser galangal. Available as slices, 3mm (1/8 in) thick or powder.

Bouquet: Gingery and camphorous

Flavour: Pungent but less so than lesser galangal.

Hotness Scale: 5

Lesser Galangal (kencur): Used as a flavouring in Indochina and Indonesia but not in Chinese cooking. The 8 x 2cm (3 x 3/4in) rhizome has a red-brown interior. The texture is fibrous. Available as slices or powder.

Bouquet: Aromatic and gingery

Flavour: Aromatic and pungent, peppery and gingerlike.

Heat Scale: 6

Kaempferia Galangal: Used as a flavouring in South East Asia. Often identified as greater galangal. Red skin and white interior.

Bouquet: Sweet and sickly with pungent undertones.

Flavour: Like Bouquet but much stronger.

Heat Scale: 5

Source: The Epicenter

Picture: Wikimedia