Galgan is similar in taste to ginger, but it is more aromatic and less peppery. The color of the rhizomes of galangan is yellow-gray, pink- to red-colored stiffer side shoots grow from the rhizome. Compared to ginger, it is more subtle with a coarser, more articulated surface.
Fresh galangal has a distinct taste and aroma similar to ginger, and with longer storage it acquires a softer, almost cinnamon-sweet undertone. Over time, it becomes woody, but it lasts a long time when stored (only the taste changes). It is best stored in a microtene bag in the refrigerator, where it will last for 2-3 weeks.

Galgan is widely used in the Far East. It is the most popular spice, especially in Thailand and Indonesia. It is used in soups and vegetable dishes, but also in chicken and lamb, coconut milk sauces and seafood.
Fresh galangan is peeled similarly to ginger and then grated or cut into thin slices or tender match-sized fries (julienne).

Galgan is mostly grown in India, Indonesia, Malaysia and Thailand. In the Middle Ages, it was also widely used in Europe, not only as a spice, but also for pharmaceutical purposes.
It has beneficial effects on flatulence, loss of appetite and diarrhea. It is recommended against toothache and feverish conditions. It is also attributed with significant aphrodisiac effects.