Galangal

Often confused with ginger, galangal is fundamentally different aromatically. Woodier, hard as a rock, it is not grated but sliced or smashed with a mortar to break its tough fibers. It releases intense volatile esters of pine, citrus, and camphor. Essential to Thai soups (Tom Kha), it withstands long infusions without ever developing the sharp heat of ginger, offering a noble, woody, and mentholated aromatic foundation.