Galangal is a cousin of ginger, native to Indonesia. Although it resembles ginger, the taste of galangal is quite different. It has a distinctive pepper flavor and is often paired with meat and fish.
Great addition in curries, soups, sauces and great with chicken and fish. The dried root can be soaked in hot water for 15-20 minutes, but should be removed before serving.
Widely known research suggestions benefits of galangal root is its ability to fight cancers, also helps to reduce inflammation and increase sperm count.