Also called galanga or 'Kha' in Thai. This is the type of ginger Thai cooks use most. The flavor 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-color. Kha is never eaten alone; it is used as a flavoring component. We float large slices into soups or chop and pound pieces into curry pastes.