Difference between revisions of "Alpinia Galanga"
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| − | Other Names : Greater Galangal, Rasna, Mahabharivacha, Alpinia officinarum, Alpinie, Catarrh Root, China Root, Chinese Ginger, Colic Root, East India Catarrh Root, East India Root, Galanga, Galanga Camphré, Galanga Minceur, Galangal, Galangal Officinal, Galangal Root, Galgant, Gao Liang, Gao Liang Jiang, Gargaut, Gingembre Rouge, India Root, Languas officinarum, | + | Other Names : Greater Galangal, Rasna, Mahabharivacha, Alpinia officinarum, Alpinie, Catarrh Root, China Root, Chinese Ginger, Colic Root, East India Catarrh Root, East India Root, Galanga, Galanga Camphré, Galanga Minceur, Galangal, Galangal Officinal, Galangal Root, Galgant, Gao Liang, Gao Liang Jiang, Gargaut, Gingembre Rouge, India Root, Languas officinarum, Siamese Ginger, Racine de Galanga, Radix Alpiniae Officinarum, Rasna, Rhizome Galangae.<br>Greater Galangal, a member of the rhizome family like Ginger and Turmeric, is a vital ingredient in Thai cuisine. The herb has also been used in Asia and the Middle East in perfumes, snuffs and as a flavoring in condiments. Compared to ginger, galangal is larger, harder, has lighter-colored skin, and sometimes has pinkish patches. The flavor is somewhat different from that of ginger, as well. There are two main types of galangal. The first is Indonesian galangal, or lengkuas, which has an earthy flavor and a somewhat piney scent. This is the type most commonly found in the West. The second type is krachaai galangal, which originated in China and is popular in Thailand. Krachaai galangal has a flavor that resembles a cross between ginger and pepper. |
==Special Precautions of Alpinia Galanga== | ==Special Precautions of Alpinia Galanga== | ||
==Benefits and uses of Alpinia Galanga are== | ==Benefits and uses of Alpinia Galanga are== | ||
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[[Category:Treatments]] | [[Category:Treatments]] | ||
[[Category:herbal medicine]] | [[Category:herbal medicine]] | ||
| + | [[Category:Antirheumatic]] | ||
Revision as of 04:05, 31 December 2019
Other Names : Greater Galangal, Rasna, Mahabharivacha, Alpinia officinarum, Alpinie, Catarrh Root, China Root, Chinese Ginger, Colic Root, East India Catarrh Root, East India Root, Galanga, Galanga Camphré, Galanga Minceur, Galangal, Galangal Officinal, Galangal Root, Galgant, Gao Liang, Gao Liang Jiang, Gargaut, Gingembre Rouge, India Root, Languas officinarum, Siamese Ginger, Racine de Galanga, Radix Alpiniae Officinarum, Rasna, Rhizome Galangae.
Greater Galangal, a member of the rhizome family like Ginger and Turmeric, is a vital ingredient in Thai cuisine. The herb has also been used in Asia and the Middle East in perfumes, snuffs and as a flavoring in condiments. Compared to ginger, galangal is larger, harder, has lighter-colored skin, and sometimes has pinkish patches. The flavor is somewhat different from that of ginger, as well. There are two main types of galangal. The first is Indonesian galangal, or lengkuas, which has an earthy flavor and a somewhat piney scent. This is the type most commonly found in the West. The second type is krachaai galangal, which originated in China and is popular in Thailand. Krachaai galangal has a flavor that resembles a cross between ginger and pepper.
Special Precautions of Alpinia Galanga
Benefits and uses of Alpinia Galanga are
Greater Galangal’s antioxidant properties have been attributed to six diarylheptanoids, which have been isolated from the rhizome. The herb also contains flavonoids, which have lipid-lowering benefits. Alpinia contains chemicals that block certain steps in the swelling (inflammation) pathway.
- Greater Galangal possesses anti-inflammatory properties, which alleviate muscle and joint aches.
- As an antioxidant, the herb scavenges free radicals in the body.
- Studies have shown that Greater Galangal inhibits the synthesis of fatty acids and is credited with lowering lipid levels.
- to treat nausea, flatulence and dyspepsia : You may also choose to chew raw galangal pieces if you have an upset stomach, or steep slices in boiling water to make a delicious and soothing tea. Adding a squeeze of fresh lime juice is a great traditional touch.
