Galangal: Matural Way Of Spicing Up Your Health

Galangal (Alpinia galanga) otherwise referred to as Siamese ginger, is a rhizome which belongs to the family of ginger known as Zingiberaceae (zingy) and is a native plant of China. It is mainly admired for its spicy flavor which makes it the darling of great chefs. Though similar to ginger, galangal has a smoother and paler skin and its inside ranges from yellow to pink. It also has a more astringent and stronger flavor. It was introduced to England and Northern Europe in the 13th century.

Season and where it grows

Galangal is mostly planted on ridges, though can also grow on ordinary soils. It is cultivated through setts (small rhizomes) which have one or two buds. It is best planted in spring to prevent exposure to frost. They are tenderer when young and usually possess white skin instead of brown skin but become brownish when mature. They are harvested almost at any time of the year.

Health Benefits and Nutritional Information

Galangal contains some carbohydrates, proteins, dietary fiber, sodium, and fat. It hardly contains vitamins and other essential minerals. However, its value lies in the astringent flavor it possesses.

Medicinal use of galangal

Galangal has a lot of use in traditional or alternative medicine. It is used for relieving the symptoms of motion sickness and early morning sickness, chronic bronchitis and cough, throat inflammation and bad breath, pain and relief of fever.
In the Middle East, it is used in managing pains and arthritis while in traditional Chinese medicine, it is employed in handling vomiting, diarrhea, stomach upset and hiccups.

Products from galangal

Galangal can be made into galangal powder, teas and extracts, galangal tablets, galangal pastes and creams, as well as galangal essential oils. They are better preserved when converted into these finished products and are used for different purposes.

Culinary use of galangal

Galangal is used for cooking various dishes and cuisines in different parts of the world. It is mostly used in several preparations in Thailand and other parts of Asia. It can be added to Panang, Green Curry, Hot and Sour prawn soup, and other dishes.
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