A root spice closely related to ginger but used differently and with a different aroma, spicy and aromatic, reminiscent of cinnamon and ginger with a hint of rose and eucalyptus. Amongst the oldest spices it features widely in mediaeval recipes as galyngale (Chaucer mentions it). The dried slices are used in Thai cuisine, soups, sea food, poultry casseroles and stews, curries and marinades. It mixes wonderfully with lemon grass and kaffir lime leaves. Remove the slices before serving.