Often compared to ginger and turmeric, galangal has many similarities to these other two incredibly common dietary condiments.
All three roots have at least some cancer-fighting properties (though galangal’s are the most extensive), reduce inflammation and offer some sort of digestive support.
Both turmeric and ginger have been known to help combat diabetes and naturally manage pain, while there is no evidence as of yet that galangal does. Turmeric and galangal, because of their ability to suppress TNF-alpha, both help promote the health of the brain.
Turmeric alone of the three seems to benefit the health of the cardiovascular system. Ginger boasts a weight-loss aspect, and galangal promotes an increased sperm count.
Interestingly, while all three of these have gastrointestinal benefits, galangal may actually increase the amount of stomach acid in some individuals and is not recommended for people with GERD or peptic ulcer disease, whereas the other two can actually be used to treat those conditions.
How to Use
You’ll be able to find galangal powder and galangal root at some health food or specialty stores.
Generally, galangal requires a tropical environment in which to thrive, although it’s possible to grow in more temperate climates when protected from frost.
To plant it, place rhizomes about eight inches apart in the early spring. When you’re ready to harvest, gently remove some of the outer rhizomes away from the center, rather than digging up the entire plant (but make sure to give your plant about 12 months to mature before beginning to harvest).
To maintain freshness, leave the skin on until you’re ready to use it. It will keep for several weeks in the refrigerator but can also be frozen or dried to extend shelf life. In cooking, you can use both the fresh herb and the dried rhizomes.
There are a few ways to utilize the root for consumption. One way is to actually chop up the roots and use them in a “decoction,” which simply means to create a “liquor” of sorts from the essence of the rhizome. You can also grind it to a powder and create your own homemade supplements, create a tea or just chop or mince it for use in a variety of dishes.
In cooking, feel free to experiment with it. You can also buy a good quality curry paste that’s made with galangal and add it to stews, soups and more. Many people actually show a taste preference for its pungent yet satisfying flavor, even over other spicy ingredients.
Recipes
Ready to head over to your local Asian market? Good — you should be, because this stuff is awesome!
No galangal recipe would be complete without a delicious Tom Ka Gai recipe, so this is a great starting point. This is a Thai galangal soup that’s made with coconut milk.
If you need to satisfy a Thai food craving but don’t have much time, try this one-pot Creamy Thai Coconut Chicken Soup.
Galangal Interesting Facts
Galangal was cultivated before at least 1000 AD in China. In the late 11th-early 12th centuries, Saint Hildegard of Bingen (a German philosopher and Christian mystic) named galangal “the spice of life,” citing it as one of her very favorite remedies for various ailments.
Later, a prominent herbalist is said to have further publicized his use of galangal to treat heart disease, indigestion and even deafness.
Use of this spice spread to Europe, where it was used as everything from a tea for horses to a treatment for nasal infections. In 1898, it was included in the King’s American Dispensatory, a then-current description of the herbs used in American medical practice. Today, Russians use galangal as the base for many of their liquors.
But try this one on for size as the weirdest galangal fact — in 2015, researchers in Malaysia discovered that galangal may actually be an incredibly effective defense against termites. How’s that for spicy?
Risks and Side Effects
Galangal side effects are rare and usually only occur when it’s consumed in amounts exceeding what’s found normally in foods. Like most herbs, you should avoid using galangal while pregnant, unless monitored closely by a physician.
Galangal is a relatively hypo-allergenic food, actually suggested in some texts to decrease the intensity of allergic reactions, so the chances are good that you won’t experience any allergy symptoms after consuming it.
As mentioned, galangal (specifically Alpinia galanga, or “greater galangal”) may potentially increase the amount of stomach acid you produce. If you have GERD or peptic ulcer disease, it’s probably best to avoid this one unless recommended by your primary care physician.
People consuming higher amounts of the herb may experience galangal side effects like upset stomach, diarrhea and low energy. These side effects may occur as a result of acute oral toxicity, but the only evidence of this kind of reaction is in mice. If these symptoms occur after galangal consumption, cut back on the amount you’re consuming.
Bottom Line
- Galangal, part of the ginger family, is a savory and spicy herb originating from Thailand and China. It’s one of the only flavors to add spice without the presence of capsaicin.
- The most widely researched galangal root benefit is its ability to fight cancers. Galangal also helps to reduce inflammation, increase sperm count and motility, fight bacterial and fungal infections, support brain health, and ease nausea and other stomach problems.
- Galangal is an ancient herb that’s been famous for centuries for its ability to treat various medical conditions.
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