Glossary of food terms: G

Galangal

Galangal is a member of the ginger family. It's widely used in South-east Asian cuisine, particularly Thai cookery; it's an important ingredient in Thai curry pastes. It can be bought as fresh root, dried root or a dried, ground powder. The root looks a bit like a knobbly Jerusalem artichoke.

Use the fresh root as you would ginger, peeling and either grating or chopping it finely. It stores well wrapped in cling film in the larder or fridge for about a week. Galangal is also widely used medicinally as an aid to digestion and for respiratory problems.

• Thai green curry of prawn and fish
• Seafood laksa with griddled squid