Galangal.

Galangal, or kha, is a root that looks a little like ginger, with a paler, smoother skin marked by faint rings. The taste is sharper and more piney than ginger, with a clean, almost citrus note. The flesh is hard, so it is sliced or pounded rather than eaten in pieces.

Ways to use it

• Slice into thin coins and simmer in tom kha, the coconut chicken soup that gets its name from the root.
• Pound into curry pastes together with lemongrass, chilli and shallot.
• Add a few slices to tom yum for a clear, sharp fragrance.
• Simmer in a pot of broth, and lift the slices out before serving.
• Grate or slice thinly into a dipping sauce or marinade for grilled fish.

Storing it

Keep the root dry and unwashed, and use it within a few days. Wash just before use by scrubbing the skin with a clean brush under running water, as the surface holds soil in its folds. Peel only if the skin is thick or dry. Slice thinly across the grain, because older pieces are tough and woody.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.