Galangal, an antidote against many ailments

Galangal (Alpinia galanga L.) belongs to the family Zingiberaceae, the same family as ginger. It is commonly used as a condiment in Malaysia, Thailand, and Indonesia. The Greeks and Romans also used it in cooking and as a remedy for its antiseptic and anti-inflammatory properties. It was taken to Europe probably by the Greeks or Arabs where it is consumed since the fourteenth century. In natural medicine it has been used as a tonic and a stimulant, to relieve digestive problems, as well as a potent anti-microbial against throat and urinary infections, asthma, inflammation, and rheumatism.

St. Hildegard describes it as a food with many virtues recommending it as an antipyretic, back pain killer and for heart disease.

Scientific studies have shown that the rhizome of galangal has anti-cancer, anti-allergic and neuroprotective properties. In animal studies it has been used in the treatment of psoriasis and vitiligo.

Galangal can be eaten fresh in slices or grated or powdered over food. There are also tablets that can be left to dissolve on the tongue and it can be prepared as infusions or galangal wine.

By Lorena Loarca, PhD

Literature cited:

• Ramanunny, A. et al. Topical non-aqueous nanoemulsion of Alpinia galanga extract for effective treatment in psoriasis: In vitro and in vivo evaluation. Int J Pharm. 2022; 25:624

• Ramanunny, A. et al. Journey of Alpinia galanga from kitchen spice to nutraceutical to folk medicine to nanomedicine. J Ethopharmacol. 2022; 291:115144

Michel A, et al. Ma Bible Hildegarde de Bingen. Léduc Éditions. Paris, France 2022