Wierd.

It's available fresh in the produce section at the asian market and a
woman there told me it was similar in flavor to ginger and was most
commonly used in roast duck marinades...

I just did a quick google search looking for uses, and I mostly got hits
for Metaphysical and some medicinal uses for it!

Anyone here ever cooked with it? Would I prepare it like I do ginger?
For fresh ginger, I usually grate it, or slice it and toss it in the
food processer with some other marinade spices and liquids to get a
finely minced result.

Works for both marinades and stir fry's.

Any precautions for using Galangal root?
If it's an herbal medicinal, I'd tend be cautious with it!!!

--
K.

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