Kaempferia galanga, commonly known as aromatic ginger, sand ginger, lesser galangal, or kencur, is a rhizomatous herb of the Zingiberaceae family. The genus name Kaempferia honors the German botanist Engelbert Kaempfer (1651–1716), and galanga refers to its aromatic similarity to Alpinia galanga, the greater galangal. It is native to Southeast Asia—particularly Indonesia, Malaysia, Thailand, and southern China.

Traditionally, K. galanga has been cultivated and used for centuries as both a culinary spice and medicinal herb. In Indonesian and Thai cuisines, its rhizomes are grated or pounded into spice pastes for dishes such as rice seasonings, soups, and sambals, imparting a sharp, camphoraceous aroma. The leaves and rhizomes have also been used in flavored liqueurs and perfumes. In traditional medicine systems including Jamu (Indonesia), Ayurveda, and Thai medicine, K. galanga has been used as a carminative, stimulant, and remedy for colds, headaches, asthma, and digestive ailments. In modern pharmacological research, extracts of K. galanga have demonstrated anti-inflammatory, antioxidant, antimicrobial, and anticancer properties. Today, it remains a valued ingredient in Southeast Asian cooking, herbal tonics, and natural cosmetics.