Galangal root has been employed in traditional medicine as a remedy for various ailments, and an increasing number of scientific studies support these uses.
Rich in antioxidants.
May protect against certain cancers.
May boost male fertility.
May fight inflammation and pain.
May protect against infections.
 
Before use, soak dried galangal slices in water first for 30 minutes or until softened. The taste of the dried slices galangal once rehydrated approaches that of the freshness. Galangal has a strong, aromatic, punchy flavor that can be overwhelming, so use the root sparingly.
 
While many know the spicy, slightly sweet, peppery taste of fresh ginger, galangal tends to taste more like pepper than ginger. It also has a whiter flesh and is much denser than ginger, whose pale greenish/yellow to ivory flesh can almost be juicy. Chongchitnant is right: galangal and ginger are different.