This aromatic rhizome, (galangal or in Thailand its known as Siamese ginger) is so important to curries, soups and stir frys, that it is sold peeled and slivered by the kilo in Thai markets. It comes in two primary forms – lesser and greater. The lesser is less popular, and the greater root is hard and stringy, but has a deep, intense flavor all its own. Used in Sabai Thai's Tom Kha (coconut milk soup).

For medicinal purposes galangal is used as a cure for fainting spells and stomach disorders. Too much would cause hot flushes and fatigue. Another spice known to provide piquante in Thai cuisine is turmeric roots and chilies.