This rhizome with the funny name is also known as Thai ginger.  The Thais call it “KHAA.” It is a root very important to Thai cuisine. It has a very distinct flavor quite different from the common ginger root. It is an essential ingredient to lemongrass soup a.k.a tom yum. Galangal is also needed to create the spice paste base for Thai curries.  Generally, you do not eat galangal in pieces unless it is pounded into a paste, but many older generation Thais still chew on the root for it’s medicinal properties. It can help against nausea and flatulence. It also contains some antibacterial properties.