Common Name: Galangal

General Information

Alpinia galanga is a robust, perennial, herbaceous plant growing in large clumps that can be 2 - 3.5 metres tall. It has a subterranean, creeping, copiously branched rhizome from which clumps of leaves are formed at intervals. The light red or pale yellow rhizomes are 2 - 4cm in diameter[].
A fairly well-known and widely used spice, mainly employed as a flavouring in foods and as a medicinal plant. The rhizomes are very commonly used and are said to be indispensable in everyday cooking throughout South Asia and South-East Asia, The plant has long been cultivated in tropical regions, especially southern Asia, and it is also sometimes harvested from the wild or from semi-cultivated plants in old clearings etc[, ].

Known Hazards

None known

Botanical References

,

Range

E. Asia - China, Indo-China, India, Malaysia etc.

Habitat

Forest margins[]. Forests, scrub and grasslands at elevations of 100 - 1300 metres[].

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Perennial
Height	2.00 m
Growth Rate	Fast
Cultivation Status	Cultivated, Semi-cultivated, Wild

Cultivation Details

Alpinia galanga is a plant for the warmer tropics, preferring high humidity and a temperature that does not fall below 15°c[]. It is found at elevations up to 1,200 metres[]. It grows best in areas where annual daytime temperatures are within the range 27 - 32°c, but can tolerate 20 - 36°c[]. It prefers a mean annual rainfall in the range 2,500 - 3,000mm, but tolerates 2,000 - 3,700mm[].
Prefers a well-drained, humus-rich soil and a position in partial shade[]. Succeeds in full sun and can tolerate some drought[]. Prefers a pH in the range 5.5 - 6.5, tolerating 5 - 6.8[].
The rhizome develops quickly and reaches its best harvest quality 3 months after planting[].
Plants can spread rampantly when growing in suitable conditions[].

Edible Uses

Rhizomes - used as a flavouring, they have a strong, pungent taste like a mixture of pepper (Piper nigrum) and ginger (Zingiber officinale)[]. The slightly pungent rhizomes are used fresh or dried as a flavouring in a variety of dishes such as curries and soups[, ]. They are often used to replace ginger in recipes[]. An essential oil obtained from the root is used to flavour liqueurs such as Chartreuse and Angostura, as well as soft drinks[].

The flowers and young shoots can be eaten raw, steamed as a vegetable, or used as a spice[, , ].

The flowers and flower buds are eaten raw, they can also be steamed, pickled, added to soups, mixed with chilli paste etc[, ].

The red fruits are edible[]. They are used locally as a substitute for cardamom (Elettaria cardamomum)[].

Medicinal

Alpinia galanga is a pungent herb that stimulates the digestive system. It is aphrodisiac, aromatic, bitter, digestive, expectorant. The rhizome has a wide range of applications in traditional medicine, being especially valued for its antibacterial properties and its stimulating effect upon the digestive system. It is used to treat various conditions of the digestive system, such as indigestion, colic and dysentery, whilst it is also used in the treatment of skin diseases, enlarged spleen, respiratory diseases, cancers of mouth and stomach, for treatment of systemic infections, cholera, and after childbirth[, , , ].
The rhizome is applied to carious teeth in order to cure toothache[].
The roots are harvested when 4 - 6 years old and can be used fresh or dried[]. They may be collecled throughout the year, but preferably in autumn and winter, and are sun-dried or heat-dried before use[].

Other Uses

The plant is the source of an essential oil, called Essence d'Amali[].

Propagation

Seed - best sown as soon as ripe[]. Sow in containers and keep at around 20c[].
Division of the rootstock as new growth begins[]. Very easy. Shoots from pieces of galanga rhizome emerge about 1 week after planting; within 4 weeks 2 - 3 leaves have developed[].

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