A L P I N I A G A L A N G A (LENGKUAS)

Alpinia galanga, (also Languas galanga),a plant in the ginger family, is an herb used in cooking, especially in Indonesian and Thai cuisines. It is one of four plants known as galangal, and is differentiated from the others with the common name greater galangal(or simply Thai galangal). The galangals are also called blue ginger or Thai ginger.
A. galanga is called laos in Indonesian and is the most common form of galangal used in cooking. It is also known as lengkuas and galanga root.

The plant grows from rhizomes in clumps of stiff stalks up to 2 m in height with abundant long leaves which bear red fruit. It is native to South Asia and Indonesia. It is cultivated in Malaysia, Laos, and Thailand. A. galanga is the galangal used most often in cookery. The robust rhizome has a sharp, sweet taste and smells like a blend of black pepper and pine needles. The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom.

The rhizome is a common ingredient in Thai curries and soups, where it is used fresh in chunks or cut into thin slices, mashed and mixed into curry paste.
Indonesian rendang is usually spiced with galangal.