Galangal is a rhizome in the ginger family (Zingiberaceae), native to and widely used across Southeast Asia, particularly Thai, Indonesian, and Malaysian cooking. It resembles ginger but has smoother, thinner skin, a pale interior often tinged pink, and a sharper, more citrusy, almost piney aroma; it is noticeably more fibrous and woody than ginger, so it is typically sliced or bruised and simmered to infuse a dish rather than grated fine. It is a foundational aromatic in curry pastes and soups such as tom kha and tom yum, usually paired with lemongrass, kaffir lime leaves, shallots, and chiles. Because of its texture, galangal is normally removed or eaten around rather than chewed, unlike ginger, which is often minced and eaten directly in a dish.