Galangal is a ginger-like root that is an essential spice in Southeast Asian cuisine. Visually, galangal root resembles ginger, but has smoother, lighter skin and a harder, more fibrous texture. Flavorfully, galangal is sharper and has a distinct, peppery aroma with notes of pine, citrus, and eucalyptus, while ginger is warmer and sweeter. Fresh galangal is most commonly used, finely sliced, chopped, or pounded into a paste. It is a key ingredient in Thai dishes such as the famous Tom Yum soup, and in Indonesian, Malaysian, and Vietnamese curries and pastes. It is often used alongside lemongrass and kaffir lime leaves to add a fresh, lemony, and spicy flavor to dishes. Dried or ground galangal has a slightly weaker but still characteristic aroma and can be used as an alternative when fresh galangal is not available.