Galanga, also called Kha, is a rhizomatous plant whose roots grow underneath the ground just like ginger. It has a sharp citrusy, pine-like flavour with a peppery kick and is a popular household spice in Thailand. When infusing soups such as Tom Kha Gai with galanga, the roots are sliced with the skin on and the cooked pieces can be removed prior to serving as they are too fibrous to eat. When making curry paste, the galanga are peeled and mashed before being blended with other ingredients. Galanga has phytochemicals such as beta-Sitosterol, Galangin, Emodin and Quercitin which can stimulate the immune system, reduce inflammation, prevent DNA damage, and help with DNA repair. Recent researches have focused on using galanga to manage pain from arthritis, stimulate male fertility, fight cancer cells, and lower blood cholesterol and triglyceride level. If you have leftover galanga, simply put them in the freezer where it will keep for up to 2 months.