Melissa Haskin
November 10, 2014

Like its cousin, ginger, this aromatic root boasts a warm, spicy kick but adds complexity with its floral, citrus, and pine notes. It's often grated into Thai dishes like curries and tom yum soups. Try a galangal simple syrup, perfect for a homemade "ginger" ale or fruit-poaching liquid: Combine 2 cups water, 1 cup sugar, and 1 cup diced galangal; bring to a boil. Remove from heat; let steep 1 hour. Strain.

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