Galanga is a member of the ginger family native to Thailand and other parts of southeast Asia. It is similar to common ginger, except that the root of galanga is usually denser and more knobby than ginger root.
The typical galanga root is ivory or pale yellow in appearance, with pink tips. It has a hot and spicy taste, and is one of the primary spices used in most types of Thai cooking. The roots and rhizomes are used medicinally.
In traditional Chinese medicine, galanga is associated with the Spleen and Stomach meridians, and has pungent and hot properties. It warms the middle jiao, alleviates pain in the stomach, and treats cold-related diarrhea and hiccups. Taken orally, galanga is used to reduce inflammation, fight off bacterial infections, and treat fevers.
The amount of galanga to be taken depends on the condition being treated. Traditionally, most practitioners recommend between 1.5 and 9 grams, taken orally.
Whole, sliced galanga roots can be found at some Asian markets and herbal shops. The roots are usually packed in brine and stored in glass jars, although dried galanga root is also available in some places Galanga is also available as a powder
As of this writing, there are no known side effects associated with large doses of galanga, nor are there any known drug interactions. Women who are pregnant or breastfeeding should not take galanga without first consulting a licensed health care professional. As always, however, make sure to consult with a licensed health care provider before taking galanga or any other dietary supplement or herbal remedy.
References
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