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Galangal
A rhizome, in the same family as ginger. It is white and pink with a knobbly texture and straight arms that protrude at angles from the surface. It has an asringant aroma, reminiscent of camphor. The skin and woodly knots/arms should be removed before use and the flesh sliced and bruised - to release the flavours. Lesser galangal refers to the less popular rhizomes that resemble greater galangal. They will all have a different taste, but look very similar. They are all edible. Also known as: kha (Thai), gao liang jiang, lam kieu, lam keong (Chinese).
