Galangal (Alpinia galanga): Origins and Health Benefits

Just like ginger, galangal (Alpinia galanga) is native to South-East Asia, where it has been cultivated since ancient times. This herbaceous plant has long, narrow leaves shaped like small spears. However, it is exclusively its rhizome that is used for therapeutic purposes, particularly in traditional Chinese medicine.

Good to Know

There are two types of galangal: ‘large galangal’, which is the most common and comes from South-East Asia (Indonesia, Malaysia, and Thailand), recognisable by its blue stem; and ‘small galangal’, which has a yellow stem and comes from southern China.

Traditional Eastern medicines such as Ayurveda and Traditional Chinese Medicine have been using galangal root for centuries. In herbal medicine, the rhizome is classified amongst plants with pungent, warming, and bitter flavours that have a beneficial effect on the digestive system. The active ingredient it contains, galangin, is a powerful flavonoid with anti-inflammatory, antibacterial, antifungal ,and antiseptic properties.

Discover its amazing benefits:

1. Stimulates the Digestive System: By promoting the secretion of gastric juices in the stomach, thereby facilitating the digestion of food

2. Relieves Bloating: Galangal is a valuable ally in relieving discomfort, stomach ache, bloating and wind

3. Stimulates the Appetite: It can be used to stimulate hunger in cases of loss of appetite or eating disorders

4. Helps Combat Nausea: Studies suggest it has anti-nausea and anti-vomiting properties in cases of morning sickness or travel sickness

5. Maintains the Balance of the Gut Flora: As an antimicrobial, galangal helps to combat pathogenic bacteria in the gastrointestinal tract

Alpinia galanga can be consumed in various forms: 

• Fresh: Like ginger, it can be sliced into thin strips, chopped or grated to flavour a dish

• As a Powder: The recommended dose is 1,200 to 2,400mg per day, taken as a course of treatment lasting three weeks to one month

• As a Tea: One teaspoon of dried, powdered rhizome, left to steep for 10 minutes in 15cl of simmering water after a meal 

• As a Decoction: Place the root in cold water, heat the water and, once it comes to the boil, allow to boil for a further two minutes. Remove from the heat and drink as is or with a little lemon or honey 

• As an Essential Oil: One drop taken orally to stimulate digestive functions before meals:

• As a Dietary Supplement

• Anti-Inflammatory: Galangal helps to soothe irritated skin and reduce redness. It is particularly recommended for sensitive skin that has been weakened by dermatological treatments (lasers, chemical peels, etc.) and medical conditions

• Antioxidant: It helps combat tissue ageing by protecting the epidermis from damage caused by free radicals and oxidative stress

• Wound-Healing: Thanks to its anti-inflammatory properties, galangal can accelerate the healing of minor wounds

• Antimicrobial: It may prove useful as a complement to treatments to prevent acne and treat minor skin rashes

• Moisturising: According to some studies, galangal may have the ability to stimulate the synthesis of high-molecular-weight hyaluronic acid

Photo credit: Photo by Arseniy Kapran on Unsplash