An ancient spice with tonic properties

Rich in essential oils and stimulating compounds, galangal powder is a versatile ingredient: used in international cuisine, energizing infusions, body masks, and warming poultices. Its use is particularly appreciated for supporting digestion, promoting natural energy, and flavoring recipes with an oriental touch.

Description

Light brown to reddish powder, fine to slightly granular texture. Tangy, lemony flavor. Characteristic warm, spicy odor.

Nomenclature

• Common names: Galangal, lesser galangal, Thai ginger
• Latin name: Alpinia officinarum
• Family: Zingiberaceae
• Part used: Rhizome (root)
• Form: Powder
• Origin: China, Indonesia, Thailand
• English name: Galangal powder
• German name: Galganpulver
• Name in Spanish: Polvo de galanga
• Name in Italian: Polvere di galanga
• Name in Arabic: مسحوق الجالانجا

Main virtues

Appreciated for its general stimulating effect, its ability to warm the body and its gentle digestive action. It is also prized for its uses in artisanal body care (masks, wraps, scented oils).

Main constituents

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

Use and dosage

• Infusion: 1/2 teaspoon in 250 ml of simmering water, infuse for 10 minutes.
• Cooking: 1/4 to 1/2 teaspoon in spicy dishes, sauces or soups.
• Care: mixed with clay or oils for warming poultices.

Precautions, side effects and contraindications

• Not recommended in case of acute gastric disorders (ulcers, reflux).
• Moderate consumption recommended for pregnant women.
• Recommended for occasional use. Do not exceed recommended dosages.

History and origin

Galangal is cited in many ancient writings as a major medicinal plant in Asia. It was part of the spice collection of the Silk Roads, valued as much for its medicinal qualities as for its flavor. Even today, it is an essential ingredient in Thai and Indonesian cuisine.

Miscellaneous information

• Packaging: glass jar, lined kraft bag or opaque box.
• Storage: dry, at room temperature, away from light.
• Shelf life: 12 to 18 months after opening.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Medicinal Texts from Asian Herbalism
• Traditional culinary and botanical references

🔎 Information

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