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Other Names : Greater Galangal, Rasna, Mahabharivacha, Alpinia officinarum, Alpinie, Catarrh Root, China Root, Chinese Ginger, Colic Root, East India Catarrh Root, East India Root, Galanga, Galanga Camphré, Galanga Minceur, Galangal, Galangal Officinal, Galangal Root, Galgant, Gao Liang, Gao Liang Jiang, Gargaut, Gingembre Rouge, India Root, Languas officinarum, Lesser Galangal, Petit GalangaSiamese Ginger, Racine de Galanga, Radix Alpiniae Officinarum, Rasna, Rhizome Galangae.<br>Greater Galangal, a member of the rhizome family like Ginger and Turmeric, is a vital ingredient in Thai cuisine. The herb has also been used in Asia and the Middle East in perfumes, snuffs and as a flavoring in condiments. Compared to ginger, galangal is larger, harder, has lighter-colored skin, and sometimes has pinkish patches. The flavor is somewhat different from that of ginger, as well. There are two main types of galangal. The first is Indonesian galangal, or lengkuas, which has an earthy flavor and a somewhat piney scent. This is the type most commonly found in the West. The second type is krachaai galangal, which originated in China and is popular in Thailand. Krachaai galangal has a flavor that resembles a cross between ginger and pepper.