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A tuberous member of the ginger family, popular in South-East Asia - which also resembles it in shape. To keep fresh galangal, peel, slice and store in a plastic bag in a deep-freeze. It can also be found in powdered form - one level teaspoon being the equivalent of a 5mm slice. It is sometimes known as Laos root, lenkuas, Siamese ginger, kha or blue ginger. The plant was popular as a spice in medieval Britain, when it was known as galingale. See 'Ginger'

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