Called galangal or 'Kha' in Thai. This is the type of ginger Thai cook’s use most. The flavour is both more lemony and more peppery than that of common ginger, and it has a richer aroma. The skin is pale yellow, with pink-tinged knobs; the interior is cream-colour. Kha is never eaten alone; it is used as a flavouring component. We float large slices into soups or chop and pound pieces into curry pastes. Medicinally, galangal is classed as a digestive stimulant and "Thai's mix the grated root with limejuice" to treat stomach-ache. Thais also believe that galangal can help respiratory ailments.