Also Known as: 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, Lesser Galangal, Petit Galanga, Racine de Galanga, Radix Alpiniae Officinarum, Rasna, Rhizome Galangae.
History: Commonly used in the cuisines of Southeast Asia, Galangal has an exotic flavor unlike anything else. It is described as peppery with overtones of pine and a hint of citrus. Dried Galangal Root is crushed into powder and used to flavor redang, the spicy Indonesian beef-and-poultry stew; c/s Galangal Root is mashed up into Thai curry pastes. The fruit of alpina galanga has been historically used in Traditional Chinese Medicine (TCM) to promote digestion; it is also used in Russia for the manufacture of a liqueur known as nastoika.
Modern Use: Today Galangal is recommended for Dyspepsia and loss of appetite.