Galangal Root (Alpinia species)
Information about Galangal Root
Galangal root, also known as Gao Liang Jiang, Little John, Chewing John and Galingale, comes from the rhizome of a tropical plant native to Indonesia. The chopped root can be used to make teas and tinctures.
Galangal is a perennial plant in the ginger family that produces large leaves and showy red flowers that can grow up to six feet high. The roots have been harvested for centuries for food and for use in Ayurveda to bring balance to vata prakruti doshic types.
Galangal has been used for centuries because of the warming effect it has on the body. It's been used in China and India since ancient times. In approximately 800 A.D. it became popular in Europe.
Galangal grows in China and Southeast Asia and is native to the grassland areas of these areas. In addition, it's also cultivated throughout the tropical portion of Asia for use in cooking. Galangal is also used in Thai cooking. It is a fragrant herb with a peppery taste. Research has shown that it has antibacterial properties.
As a spice, galangal is popular in in the traditional foods of Southeast Asia. In Malaysia, it is blended with other spices to season rendang, a spicy curry served in celebration of Hari Raya Puasa, which marks the end of Ramadan and a month of fasting.
Origin: China
Active Compounds: Cineole, Alpha-pinene, Linalool, Sesquiterpene latones
Plant Part Used: Rhizome
Storage Tips: Store in a sealed container in a cool, dry location.
Appearance and Aroma: Woody with a peppery aroma. The entire plant is mildly fragrant.
Culinary Uses: Widely used in Southeast Asian cuisine, especially to flavor fish curries.
Flavor Profile: Pungent and spicy with a hint of pine-like flavor. Goes well with coriander, cumin and other aromatic spices.
Household Uses: Galangal is grown as an ornamental garden plant in temperate zones.
Safety: At very high doses, Galangal can be irritating to the digestive system. Consult your health care provider before beginning use of any herb.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Health Canada or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.