Galanga Root (Alpinia galanga L.)
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Galanga´s Tea | Thai Ginger
Ingredients: 100% Galangal root (Alpinia galanga L.).
Tea Properties: Anti-inflammatory, digestive. Helps to regulate the intestinal transit
Historical Medicinal Uses and Traditions: The herb has been used in both Chinese and Ayurvedic medicine since ancient times and still is. Galangal was first brought from the Asia to England and northern Europe in the 13th century by the crusaders and soon became a popular spice as well as medicine.
The Medieval mystic Hildegard of Bingen recommended the herb as a tonic for the heart, and called it “the spice of life” and said it was a gift from God meant to keep diseases at bay.
Galangal in Cooking: Galangal is closely related to languas galanga (Alpinia galanga) and ginger (Zingiber officinale).
The herb is highly aromatic and has mild spicy flavor and it is used extensively in the Indonesian cuisine. It is a basic spice in the Indonesian national dish “nasi goreng”, a rice dish cooked with vegetables, meat, gravy, fruit, and mushrooms.
Galangal is used as a seasoning in many meat, vegetable, and fish dishes and it’s also an important ingredient in many spice blends that originate from the Far East.
Active Ingredients and Substances: 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.
Plant Parts Used: The fresh or dried rootstock (rhizome) are used in herbal medicine. The rhizomes are harvested at the end of the growing season from plants that are 4-6 years old.
How to prepare the tea: Put 3 or 4 pieces of root in cold water, bring to the fire, and let to boil.
Recommended water temperature: 100º.
Infusion time: 5 - 7 minutes (should remain covered).
* Indicative values may vary according to personal taste.
"If there were any grass or root to wake the dead, it would be the galanga!"
Hildegarda de Bingen, writer of XII century.