Have you ever tried galangal, the ginger-like root with a citrusy flavor?
Also known as Thai ginger, this spice has been used in Ayurvedic and Chinese medicine for centuries.
The most popular variety is Alpinia officinarum, or lesser galangal.
Galangal goes well in Thai curry paste, fish cakes, chicken soup, or even homemade ice cream.
“And while ginger is a bit spicy, galangal is actually much stronger.
The flavor is earthy and extra citrusy with some peppery notes.”
Its nutritional profile is quite impressive, too.
With that being said, here’s why you should include galangal in your diet.
These naturally occurring chemicals exhibit antioxidant and anti-inflammatory properties, according to research published inPharmacognosy Review.
Moreover, they may protect against cancer and kill disease-causing bacteria.
Due to its anti-inflammatory action, galangal can also reduce joint pain and swelling.
The treatment group experienced a greater reduction in knee pain compared to the placebo group.
Rich in antioxidants, galangal helps targetfree radical damageand may lower your risk of disease.
Anecdotal evidence suggests that terpenes may also relieve digestive discomfort and boost immune function, among other health benefits.
Its effects appear to be dose-dependent.
Researchers attribute these potential benefits to the bioactive compounds in galangal.
The above studies have been conducted in vitro or in a lab-controlled environment.
Therefore, their findings may not apply to humans.
More research is needed to determine the safety and efficacy of galangal for medicinal purposes.
All in all, galangal can be a healthy addition to your meals, offering both flavor and nutrition.
Grate or mince it, and then add it to salads, soups, stews, or sauces.
Mix it into smoothies, or crush the fresh root and use it in tea.
Have a sweet tooth?
Add grated galangal to pie filling, lime cake, or peanut butter cups.
You may also use galangal powder, but the flavor is less intense.
