Galangal Dried Cut Root

Description

Latin Name: Alpinia Officinarum

Origin Country: India

Alpinia officinarum, known as lesser galangal, is a plant in the ginger family, cultivated in Southeast Asia. It is native in China, where its name ultimately derives. It’s recognized with long leaves and reddish-white flowers, resembling ginger but with a distinct citrusy aroma. The rhizomes, known as galangal, are valued for their sweet spicy flavour and aromatic scent. These are used throughout Asia in curries and perfumes, and were previously used widely in Europe. They are also used as a herbal remedy. The rhizome or underground stem of Alpinia officinarum has been used traditionally in Asian cuisine and medicine. Galangal tastes spicy, peppery and slightly citrusy.

Benefits

– Galangal root contains compounds like galangalols that help reduce inflammation.

– It is effective against bacteria, viruses, and fungi.

– Galangal may protect the body from damage caused by free radicals.

– It aids digestion and helps reduce nausea.

– Galangal is rich in vitamin C, which strengthens the immune system and helps prevent colds and flu.

-Herbal Tea

To make an infusion add 1 tablespoon of the herb (rhizome) to half a liter of boiling water for 15 minutes. Remove from heat and let stand, covered for 10 minutes and then strain. Drink 1 cup of tea 2 times a day.

-Culinary Use

Also you can crush or pound galangal root in a mortar and pestle to release its oils and flavours before adding it to dishes or marinades. This can help infuse the dish with a more intense and complex flavour.

– Alpinia officinarum is considered safe when consumed in moderate amounts as food or traditional medicine.

– Some individuals may experience nausea, diarrhoea, or heartburn when consuming large amounts.

– Pregnant women should avoid consuming large quantities, as it may stimulate uterine contractions and increase the risk of miscarriage.

Additional information