A spice with a strong taste and ancient roots

Galangal is an integral part of Eastern and Ayurvedic pharmacopoeias. It is considered a tonic, warming root, and has traditionally been used to stimulate digestion and boost energy. In cooking, it flavors soups, curries, and stews, and is often used alongside turmeric or ginger.

Description

Root cut into hard pieces, light brown to reddish in color. Spicy, lemony odor, pungent taste. Fibrous, brittle texture.

Nomenclature

• Common names: Galangal, lesser galangal, Thai ginger
• Latin name: Alpinia officinarum
• Family: Zingiberaceae
• Part used: Rhizome (root)
• Shape: Cut
• Origin: Southeast Asia (China, Indonesia, Thailand)
• English name: Galangal root
• Name in German: Galgantwurzel
• Name in Spanish: Raíz de galanga
• Name in Italian: Galangal
• Name in Arabic: جذر الجالانجا

Main virtues

Galangal is renowned for its general stimulant effect, gentle digestive action, and warming power. As an infusion, it is used to energize the body and provide warmth. It is also used in culinary applications or incorporated into certain traditional cosmetic preparations.

Main constituents

Essential oils (galaol, eugenol, cineole), flavonoids, tannins, phenolic acids, starch.

Use and dosage

• Infusion: 1 to 2 g of chopped root for 250 ml of simmering water, infuse for 10 to 15 min.
• Decoction: For a more concentrated preparation, boil for 5 to 10 minutes.
• Cooking: Add to dishes as a spice (curries, broths, stews).

Precautions, side effects and contraindications

• Not recommended in case of gastric ulcers or hyperacidity.
• Moderate consumption recommended for pregnant women.
• Keep out of reach of young children. Recommended for occasional use.

History and origin

Used in Europe since the Middle Ages, galangal was one of the precious ingredients imported from Asia via the spice trade routes. It was mentioned in the medicinal treatises of Hildegard of Bingen and appreciated by Arab apothecaries. It was long confused with other related varieties such as greater galangal ( Alpinia galanga ).

Miscellaneous information

• Packaging: kraft bag, metal box, opaque glass jar.
• Storage: away from humidity and heat.
• Shelf life: 18 to 24 months.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Lyon School of Plants – Herbalism Reference
• Ancient texts of oriental and Ayurvedic medicine

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