Galangal

Greater or lesser galangal? Take your pick; both have big flavor and health benefits.

Born of the ginger family of plants, galangal has an illustrious history of medicinal and culinary use. The entire plant has value, but the mass of roots is where its healing powers are greatest. For that reason, galangal is often called the “spice of life.”

Native to South Asia, galangal is an important part of Asian cultures. Often used as a flavoring spice, galangal’s taste and aroma are similar to those of ginger root. Galangal is spicy, peppery and aromatic all at once. Available in both powder and oil form, galangal has become the signature flavor in curries, rice dishes, soups, teas, beverages, spirits and wines.

Two main types of galangal together comprise 49 biodiverse subtypes:

• One type, called lesser galanga, is predominately harvested for food. Lesser galanga is densely packed with essential oils, bitter substances and flavonoids, the latter of which account for its many medicinal benefits.
• The more common type, called greater galangal or simply galangal, has a rhizome that contains an herb commonly used in Unani medicine, and as a spice in Arab and Southeast Asian cuisine.

The main difference between greater and lesser galangal is (as the names suggest) plant size. Greater galangal grows to about 6 1/2 feet, while lesser galangal reaches half that length.

Galangal is extensively used in modern medical remedies. The plan is rich in:

• Antioxidants, which help fight disease and protect against the free radicals that can cause a range of health problems;
• Polyphenols, a group of antioxidants linked to health benefits such as improved memory and healthy levels of blood sugar and low-density lipoprotein (bad) cholesterol; and
• HMP, which is being researched for its anti-inflammatory effects. Artiste sources high quality specialty ingredients from all around the world.

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