Wednesday 21 August 2013


Botanical name     Galangal officinarum
Part of Plant:          Rhizome

Major biochemical compounds:    trans-beta-Ocimene, cis-beta-Ocimene, 1,8-Cineol, Geraniol, Geranial, Camphor

Steam distilled oil from dried roots of alpine galangal.


·      The galangal rhizomes contain volatile oil, methyl cinnamate, eugenol and volatile diarylheptanoids, known as galangol. Furthermore, the plant contains gingerol, flavonoids (galangin, galangin-3-methyl ether and Kaempferide), starch, tannins and resins.

·      It is a bitter herb that is used to promote digestion and stimulate appetite and production of digestive fluids. The herb is therefore used to treat anorexia, indigestion (dyspepsia), colic and stomach ache. It is also used traditionally for hiccups, nausea, vomiting, chronic gastritis and ulcers in the digestive tract.

·      The herb has analgesic (relieving pain) and antipyretic (reducing fever) properties and it may also help reduce bacterial and fungal infections.

·      The rootstock of galanga has shown inhibitory effect in vitro on many pathogenic bacteria like anthrax bacillus, hemolytic streptococcus and various strains of staphylococcus.

·      Galanga is often recommended for motion sickness and morning sickness, an effect that is primarily attributed to ginger.

·      Galanga can also be applied as a treatment for infections of the upper respiratory tract such as chronic bronchitis and cough. An extract of the root is used as a mouthwash and a gargle for mouth ulcers, gum inflammation and other inflammation in the mouth and throat and as a treatment for bad breath (halitosis).

·      The Middle East there is a tradition of using the herb as a remedy for rheumatic pains and arthritis.

·      Galangal is used as a seasoning in many meat, vegetable and fish dishes and it's also an important ingredient in many spice blends.

No comments:

Post a Comment