Before use, soak dried galangal slices in water first for 30 minutes or until softened. The taste of the dried slices galangal once rehydrated approaches that of the freshness. Galangal has a strong, aromatic, punchy flavor that can be overwhelming, so use the root sparingly. When cooked, galangal does not soften; it should be either left in large slices so it can be strained prior to serving or very finely chopped so the texture does not interfere with the resulting dish. To infuse soups, stews or teas with galangal, cut into quarter-inch-thick slices, simmer over low heat then strain prior to serving. A slice or two of galangal perks up plain steamed rice. For curry pastes, chop finely, and then mash with the other flavorings in a blender or with a mortar and pestle. (It is essential for Thai curry pastes, where it does not get lost among the pronounced flavors of lemongrass, chili peppers and dried shrimp.) Galangal is often used by Chinese, Indian and European physicians to treat the hiccups, nausea and other stomach discomforts.