Galangal Alpinia galanga, greater galangal, kalgan or “kha” in Thai is a perennial herb of the ginger family. Being a “relative” of ginger, galangal is widely used and widely cultivated in Thailand, Laos, Malaysia, Indonesia and other countries of Southeast Asia. But despite the fact that plants belong to the same family, their taste is radically different. Unlike ginger, galangal has a stronger aroma, resembling saffron and cardamom, but with hints of citrus and pine needles, and in a dried form it has a slight sweetish smell of cinnamon.

Galangal root is an excellent source of fiber. In addition, it is rich in iron and sodium, contains vitamins A and C, as well as valuable flavonoids: emodin, beta-sitosterol, quercetin and galangin.

Traditionally, fresh or dried galangal root is used in the preparation of Asian dishes. It is part of such famous Thai soups as "tom-yum" and "tom kha kai". The word "kha" in the name of the second soup just means "galangal".

In Russia, galangal has been known for more than 300 years. It was used to flavor drinks, as well as in the preparation of Russian gingerbread and other pastries. Since he most often came to other countries through Russia, he was also often called “Russian root” or “Russian ginger”.

Together with other Siamy products, with regular use of galangal allows you to maintain a healthy lifestyle and improve the overall condition.

Main advantages:

• improves digestion
• effective in respiratory diseases
• relieves pain in rheumatism
• helps with dizziness and nausea
• removes heat
• helps to improve blood circulation
• has antibacterial and antifungal properties

Contraindications:

Individual intolerance. With peptic ulcer use with caution.

Recommendations for use:

Use galangal root as a substitute for fresh when cooking. For best effect, soak the dried slices in warm water for 30-40 minutes to soften. When cooking soups soak is not necessary.
Galangal tea
Rinse a small piece (4-6 grams) of dried root with cold water and pour 250 ml of boiling water. Let the drink stand for 10-15 minutes. Serve hot or chilled.
Tip:

You can add stevia, honey or sugar to taste. Try also to make galangal tea with the addition of dried lemongrass.

Storage:

In a dry cool place, away from sources of heat and direct sunlight, in a tightly closed container.

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