Galangal has a ginger-like rhizome formed of plump, pale reddish, cylindrical sections divided by reddish brown rings, with a hard, reddish brown, woody interior. There are several varieties of galangal with the most common are "great galangal" and "lesser galanagal". Lesser galangal roots look like long fingers whereas greater galangal looks like fresh ginger. Galangal has been a valued spice since the early Middle Ages. Galangal is a very popular spice in whole South East Asia and especially typical for the cuisine of Thailand. Use ground Galangal with other spices such as Cumin, Coriander, and Thai chiles to season almost any food including soups, sauces, meats and fish, legumes, and dry seasoning blends. Slices of galangal are added to many kinds of curry and soup. Some people crush the bulb and boil it in water as a preparation to cure indigestion or stomach upsets. As a medicine, galangal can be taken in pills or capsules as well as powders.