Alpinia galanga
Galangal
Zingiberaceae
At a Glance
- Common name
- Galangal
- Scientific name
- Alpinia galanga
- Family
- Zingiberaceae
- Region
- Southeast Asia
- Plant part
- Rhizome
- Caffeine
- Caffeine Free
- Evidence
- Insufficient
- Safety review
- Safety information on file
Safety & Cautions
Safety information on fileBotanical Description
A robust ginger relative with tall lance-shaped leaves, a spike of orchid-like white flowers streaked with red, and a knobby reddish-brown aromatic rhizome used as a spice and medicine.
Also known as: Greater Galangal, Siamese Ginger, Galanga
Historical Background
Galangal has been prized in Ayurveda, TCM, and Southeast Asian cooking for centuries as a warming carminative and digestive stimulant, and to settle nausea.
Earliest recorded uses: Indigestion, nausea, cold chest, and as a warming aromatic tonic.
Cultural significance: Central to Thai and Indonesian cuisine (tom kha, rendang) and to traditional Ayurvedic and Unani digestives.
Classical
Ayurvedic and Arab physicians use galangal as a carminative and stimulant.
Medieval
Imported into Europe as 'galangal' in spice-medicine trade.
Traditional preparations:
- Decoction of sliced rhizome
- Infusion
- Spice in food
Traditional Uses
These uses document historical traditions and do not imply proven effectiveness.
Ayurveda
Warming decoction for poor digestion, gas, nausea, and chest colds.
Traditional Chinese Medicine
Used to warm the middle and move stagnant qi.
Flavor & Aroma
Aroma: Sharp, camphoraceous, gingery
Tea Preparation
Modern Evidence
Essential oils and diarylheptanoids are the focus of laboratory study; clinical evidence for digestive and respiratory effects is limited.
Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.
References & Sources
- WHO · WHO Monographs on Selected Medicinal Plants (various)
Related Herbs
Entry last updated August 15, 2026