What is galangal? Effects, uses and how it differs from ginger

A tropical relative of ginger: What is galangal and what are its effects?

What is galangal? A tropical rhizome 🫚

Galangal (Alpinia officinarum) belongs to the ginger family and is native to China — for example, Guangxi, Guangdong, Fujian or Hainan Island.

It has had a firm place in traditional Chinese medicine for centuries and is most commonly associated with aiding digestion and providing pain relief. 🌿

Galangal powder and sliced galangal, monkeys, jungle, Canntropy logo bottom right

Galangal has long since spread beyond the world of herbalism – you’ll also find it in Asian cuisine 🌏. What’s more, you can discover this exotic root in several forms: fresh root, dried root or paste.

Galangal effects: why is it attracting attention? 🤓

Galangal is not just a distinctive root with a long history; its origins can be traced back to ancient Chinese texts from the Han Dynasty. Beneath its skin lies a rich composition – it contains more than 300 bioactive compounds, ranging from flavonoids and glycosides to phenylpropanoids and essential oils.

It has also been under the microscope of scientists for some time now 🔬. It is being studied in relation to digestion, pain, inflammation, memory, menstruation and diabetes. Scientists are primarily interested in galangal in connection with the substances contained in its rhizome, such as flavonoids.

In a 2014 study, researchers investigated galangal in relation to an increase in the total number of motile sperm.

However, it is only fair to be transparent: most of the findings to date come mainly from laboratory and preclinical studies, whilst there is still a lack of high-quality research on humans.

What has the scientific expedition revealed about galangal?

Scientists are digging deeper 🔍 and investigating galangal in relation to pain, inflammation, memory, digestion and its potential use in cancer research.

Most of the current findings are based mainly on laboratory and preclinical studies, so research on humans will be needed to better understand the effects of galangal.

However, it already looks as though this tropical rhizome 🌴 could be of particular interest in the following areas:

1. Digestion

In a 2011 study, researchers investigated the effects of galangal essential oil on stomach ulcers in mice.

2. Pain and inflammation

In the depths of research, galangal is also being investigated in relation to pain and inflammatory processes. Some studies focus on substances contained in its rhizome, such as flavonoids.

3. Memory and cognitive function 🧠

In some preclinical studies, researchers have also looked at memory, learning and cognitive function. They have investigated it in relation to neurodegenerative diseases such as Alzheimer’s disease. 

4. Anti-tumour effects

Galangal has also come under the spotlight of researchers in relation to tumours. Some studies are investigating the compounds found in its rhizome, such as flavonoids.

5. Menstruation, diabetes and sperm motility

Galangal also features in studies concerning digestion or pain, haemorrhoids and irregular menstruation. In India, its rhizome is also used in the treatment of diabetes, rheumatism, and inflammatory and neurodegenerative conditions.

In a 2014 study, researchers investigated whether powder made from the rhizome of large galangal could affect the total number of motile sperm. The study involved 70 adult men who took either an extract of galangal and pomegranate or a placebo daily for three months.

Testing revealed that the men taking the extract saw a 62% increase in the total number of motile sperm.

  

For now, however, we are mainly in the realm of animal studies 🐒. To better confirm and understand these effects, human studies will be needed.

Galangal vs. ginger

At first glance, they look almost like siblings from the same tropical forest 🌴, but in reality, they taste and smell completely different.

Ginger is juicy, spicy and slightly sweet, whilst galangal has a sharper, woodier and wilder flavour, complemented by a pungent to subtly citrusy note 🍋.

Galangal vs. ginger, jungle, bottom right Canntropy

Galangal is particularly at home in Asian cuisine 🍲 (soups or sauces) and is often simply simmered in a dish to impart its aroma and flavour.

Ginger is more versatile and works well in a variety of savoury and sweet dishes, lemonades or teas.

The effects of galangal vs. the effects of ginger

If we look a little deeper, we find that ginger has a slight edge over galangal. It has been studied more extensively and there are more clinical studies on it, unlike galangal, which is currently being investigated mainly at the laboratory and preclinical research stages.

Ginger is being studied in relation to inflammatory processes and oxidative stress, as well as in connection with vomiting, morning sickness or menstrual cramps. 

Galangal, meanwhile, remains a largely unexplored gem of the jungle — research so far suggests only its intriguing therapeutic potential.

Fresh, dried or paste galangal: which form to choose? 🌴

Galangal is available in several forms, and each takes you down a slightly different path. It depends on whether you’re looking for the most intense flavour or perhaps a quick solution in the kitchen.

1. Fresh galangal

Fresh galangal is ideal if you want to get the most out of the plant’s rhizome. It has a distinctive and authentic flavour and really comes into its own in Asian dishes – such as Tom Yum or Tom Kha Gai soups, or Asian sauces. It is also often used in curry pastes.

Compared to ginger, however, it is harder and more fibrous, so it is usually sliced, crushed or simply simmered in a dish 🍲 to release its flavour and aroma. It is then often removed from the dish before serving.

2. Galangal powder

Dried and ground galangal rhizome is more practical to store than the fresh variety and keeps for longer.

You’ll also often find it in specialist shops as galangal spice, making it quick and easy to use in the kitchen.

Different forms of galangal: fresh, paste and powder, jungle and monkey, Canntropy logo bottom right

3. Galangal paste

Galangal paste is a quick way to add a tropical flavour directly to your food without peeling or chopping. It works brilliantly in curries, stir-fries, sauces and marinades.

Where to buy galangal? 🫚

Galangal is no longer a lost treasure hidden deep in the jungle – today you can easily find it in specialist online shops, both fresh and dried.

And if you’d like to try a more concentrated form, you can choose Canntropy’s botanical collector’s galangal extract 10:1 in loose form.

Galangal powder in a bag, jungle and monkeys, Canntropy logo bottom right

Conclusion: what to take away from your quest for galangal

Galangal is a plant with deep roots 🪵 in both traditional Chinese medicine and modern gastronomy. It is most commonly studied in relation to aiding digestion and providing pain relief.

It enters the world in several forms – as a fresh rhizome 🫚, powder or galangal paste.

As with many botanical treasures, this part of the jungle remains largely unexplored 🌴. Most of what is currently known about galangal comes mainly from laboratory and preclinical studies; there is still very little research involving humans.

FAQ

1. What can I use instead of galangal?

Galangal has a distinct tropical character – it is spicy, subtly citrusy and slightly woody, so it is difficult to replace.

However, if you don’t have any to hand, ginger is the closest substitute, although only partially. It is still a different root with a different taste and aroma.

2. What does galangal taste like?

Compared to ginger, galangal is more pronounced, more pungent and sharper, often with a slightly woody and citrusy note 🍋.

  

Sources:

  

Author: Lucie Schmidtová

    

  

Photo: AI, Canva

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