Galangal

The galangal originally comes from China but is now cultivated throughout Southeast Asia and India. Two types of galangal are used as medicinal and spice plants: the small or true galangal (Alpinia officinarum), which is almost more popular in Asia than the related ginger tuber, and the greater galangal (Alpinia galanga), also called Thai ginger. Both types of galangal belong to the ginger family and share many similarities with ginger.

 

Culinarily, galangal is a delight for the palate and is simply part of many East Asian dishes like Nasi Goreng as a spice. It is used both as ground powder and as fresh tuber, where its sharp taste comes through well.

The rhizomes (thickened roots, similar to ginger) of this plant are used in Far Eastern countries as traditional medicine to relieve stomach pain, strengthen the circulatory system, treat colds, and reduce swelling. [3]

 

It is said of Hildegard von Bingen that she once called galangal the spice of life, alluding to its use as a medicinal plant. In the Middle Ages, the tuber and its healing effects were well known to people in Europe. Hildegard von Bingen recommended galangal for gastrointestinal complaints as well as for sore throats. Today, galangal is used not only when the throat hurts. It is said to have mucolytic and fever-reducing effects during colds. Hildegard von Bingen also used galangal for heart conditions. [1]

 

The galangal (Alpinia galanga) is also an important medicinal plant in modern medicine. Various parts of galangal are used because of their:

• antifungal (fungus-inhibiting),
• antimicrobial (bacteria-inhibiting),
• anti-inflammatory,
• antidiabetic,
• antioxidant
• and many other properties. [2]

In fact, galangal extracts show in various bioassays that they are powerful antioxidants compared to standard antioxidants. [3] This means they neutralize harmful free radicals, which are blamed for various aging and disease processes, more effectively than conventional antioxidants.

 

Among the ingredients, the essential oil contained is especially important, which consists of flavonoids, tannins, and terpenes. Here, galangal largely resembles the related ginger. For example, galangal contains the valuable plant compounds gingerols and galangols, which are also found in the ginger rhizome.

But many other active compounds have also been extracted from the plant, such as 1,8-cineole, α-fenchyl acetate, β-farnesene, β-bisabolene, α-bergamotene, β-pinene, β-sitosterol diglucoside (AG-7), or hydroxy-cinnamaldehyde, to name just a few. [2,3]

In their 2018 review on the "phytochemical and pharmacological potential" of galangal, the two Indian scientists Anirban and Santanu describe the plant as a "goldmine" with great biological potential and draw the following conclusion [2]:

Alpinia galanga (Linn.) is a medically important plant belonging to the Zingiberaceae family.

Mainly the rhizome part of the plant is used in the treatment of many diseases due to its antifungal, antitumor, antimicrobial, anti-inflammatory, antidiabetic, antioxidant (...) and many other properties.

Several active compounds showing bioactivity have been extracted from the plant.

The isolation and identification of the bioactive lead molecules can be used in the therapy of various diseases.

 

Because galangal is said to stimulate blood circulation in the mucous membranes, pregnant women should better avoid the spicy root.

 

As already described above, studies and investigations suggest that galangal might have the following properties:

• antifungal
• antibacterial
• anti-inflammatory
• antidiabetic
• antioxidant
• and many more

Because of these properties, galangal was very popular in the Middle Ages for colds, fever, and gastrointestinal complaints. Today, the root has increasingly fallen into oblivion because Western medicine does not like to work with plant-based products. However, as a home remedy, Germans still like to use the plant for colds and stomach aches in the form of teas.

Online, there are numerous retailers selling galangal preparations in top quality. What’s special is that online you mostly find preparations with numerous extracts and plant compounds. Here, the galangal extract is combined with other plant extracts to explore the best properties.
Besides online shops, there are of course pharmacies, drugstores, and health food stores. You can also look for preparations there, but unfortunately, the selection is usually limited.

Galangal looks very similar to ginger. Both form tubers that look very similar in color. The tubers are the rhizomes of the plant, where nutrients are stored, which is why there is a high density of secondary plant compounds. The similarity to ginger is also because galangal belongs to the ginger family. Therefore, in many recipes, you can directly substitute fresh ginger or ginger powder with galangal.
You can recognize the difference by taste at the latest. Although they taste very similar, most people find galangal to be more delicately aromatic. Galangal is spicier, sharper, and tastes like pepper. Like ginger, you can simply cut the fresh root into pieces and make a healthy tea with it.

The tuber is mostly used in Indian or Asian dishes. If you use original and authentic recipes, galangal is often already included. Germanized recipes mostly use only ginger. Here you can completely replace the ginger with galangal or optionally only part of it.
In spicy baked goods like gingerbread, you can also bake in galangal. To get the flavor right, make sure to use a recipe with galangal from the start.

Galangal is often sold in powdered form, here you just need to season with it. Capsules use galangal as a supplement, usually you can take one capsule a day.
If you want to fully enjoy galangal, you should rely on the fresh root tuber. Many make a tea with it when sick by letting peeled and chopped tubers steep in boiling water. Alternatively, you can add the pieces to dishes, usually cutting them large enough to remove afterward. Biting into galangal gives a very sharp taste that few enjoy.
Again, there are some people who chew the raw tuber. They believe that the spiciness clears the airways.

1. Dubois J. (2012) Hildegard von Bingen. The Practical Book for a Healthy Life. Tandem Verlag, Potsdam.
2. Anirban C and Santanu P. (2018) A Review on Phytochemical and Pharmacological Potential of Alpinia galangal. Pharmacognosy Journal. 10: 9–15. DOI:10.5530/pj.2018.1.2
3. Polat L et al. (2015) LC–MS/MS analysis, antioxidant and anticholinergic properties of galanga (Alpinia officinarum Hance) rhizomes. Industrial Crops and Products 74: 712–721. DOI: 10.1016/j.indcrop.2015.05.034