Gingery flavour with a sweet lemony sourness. The aroma is more flowery than ginger. Used throughout South-East Asia, in particular Thailand, Indonesia and Malaysia. It is added to stews and curries in place of or alongside ginger. Marinades for fish and meat benefit greatly from the addition of galangal, such as its use in satays. Combined with lemon grass, lime leaves, and coconut milk produces a delicious delicate broth for chicken or fish.