Galangal, also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Thai cuisine (e.g., tom kha gai) but also common in recipes from medieval Europe. It resembles ginger in appearance and taste with an extra citrus aroma and a slight hint of soapiness. It is available as a powder from vendors of Oriental spices and also available in whole, cut or powdered from vendors of herbs. Also known as galingale or laos (its Indonesian name). Coincidentally, it is one of the most prominent herbs in Lao cuisine.