Galangal, Alpina galangal, is frequently mistaken for ginger, though the two are quite different in both flavor and appearance. If you find galangal, it will most likely be in a specialty grocery store that sells ingredients favored in Southeast Asian cuisine, since it is a star ingredient in these cuisines.
It has a 0.5-1.5% essential oil content, mainly comprised of 1,8-cineol.
This spice has a lot of different names and spellings. Sometimes it’s spelled galangale, other times it is galingale. In Arabic, it is called “kholanjan,” in Mandarin “liang chang,” in French it is “souchet long,” in German “galangawurzel,” in Hindi “kulinjan,” in Japanese “nankyo,” in Portuguese “gengibre do Laos,” in Russian it is “kalgan,” and in Spanish it is called “galang.” It is also called Thai ginger or Siamese ginger. It may show up on a shelf called “Laos Root,” or even “kah.”