Galangal – Powder – 50g – Lush Raw Herb Botanicals (Alpinia Galanga)

Common Name: Galangal (Greater Galangal, Thai Ginger)

Botanical Name: Alpinia galanga

Plant Family: Zingiberaceae (Ginger family)

Plant Part Used: Rhizome (Root)

Form: Dried, Whole, Sliced, or Powdered

Region & Habitat:
Greater galangal is native to Southeast Asia, particularly Indonesia, Malaysia, and Thailand. It grows in tropical climates with high humidity and consistent warmth, thriving in well-drained, fertile soils with partial shade. The plant prefers areas with regular rainfall and temperatures between 20-35°C. Commercial cultivation occurs throughout Southeast Asia, with Thailand, Indonesia, and Vietnam being major producers. It has also been introduced to tropical regions of Africa and the Caribbean.

Traditional & Cultural Use:
Galangal has been used in traditional Southeast Asian medicine and cuisine for over 1,000 years. In Thai traditional medicine, it’s known as “kha” and used in various herbal preparations. Indonesian and Malaysian traditional systems have long incorporated galangal into both culinary and botanical applications. Medieval European herbalists obtained galangal through Arab traders and included it in their materia medica. It became available in UK and EU specialty spice and herbal markets in the late 20th century, primarily through Asian import channels.

Preparation & Application:
Dried galangal can be prepared as a decoction by simmering 1 teaspoon of sliced dried root in 1 cup of water for 10-15 minutes, then straining. For tea blends, use small pieces or ¼ teaspoon of powder per cup. Fresh galangal can be sliced and used in cooking or juiced. The dried powder works well in spice blends and can be added to herbal formulations for its warming properties.

Organoleptic Notes:
Light brown to reddish-brown rhizome with a complex, aromatic fragrance combining citrus, pine, and floral notes. The taste is pungent and warming with a sharp, peppery bite followed by a slightly sweet, camphor-like finish. More aromatic and less fiery than ginger, with distinctive piney and medicinal undertones that set it apart from its botanical relatives.