Galanga is a common name for several tropical rhizomatous spices. Different galangal rhizomes are used in traditional Asian cuisines. Although all the series of galangal are closely related to common ginger, and all exhibit some resemblance to the hot, spicy flavour of ginger, each is unique in its own right.
In ethnobotany, each of the various galangals is attributed to specific medical virtues. In commerce, galangals are commonly available in Asian markets as the whole fresh rhizome, or in dried and sliced, or powdered form.
There are two types of galangals and they work in different ways. The red one is being primarily medicinal, and the white cultivars being primarily a spice. The red fruit is used in traditional Chinese medicine and has a flavour similar to cardamom.
Many report these Benefits
Fight with cancer. Experts already found that galangals have significant positive effects on eight different types of cancer as well a reduce chronic and specific forms of inflammation, often better than medication.
Has antibacterial and antifungal qualities. Galangal extract exerts an antimicrobial effect on several bacteria known for infecting foods, including staphylococcus, E. coli, listeria, salmonella and clostridium. It can even fight amoxicillin-resistant E. coli and actually reverse the resistance some strains have to amoxicillin.
May ease stomach pain and digestive issues. In Ayurvedic medicine and other Asian cultures, it’s used to calm upset stomachs, resolve diarrhea, reduce vomiting and even stop hiccups.
* FAVE GALANGA - SOLD IN CANADA