Discover South East Asia! Its ginger-like, lemony, mustardy flavour is much milder than that of ginger. Often used here as a pepper substitute, its piquant spiciness with a subtle tangy note dominates the flavour. In Thailand, galangal is used in almost all dishes. It is a must in Indonesian satays and in Tom Kha Gai chicken soup. The "must-have" in Hildegard cuisine!