Galanga (Alpinia galanga; A. officinarum) can refer to any one of four species of plants in the ginger family that are used as spices, and also sometimes as a vegetable (flowers and young shoots). Alpinia galanga, also called Greater Galangal or Blue Ginger, is a common form of Galanga used in cooking.
The plants grow up to about 9 feet in height, with a growth habit very similar to Ginger. The rhizome is sharp and sweet in its taste, and is often described as having a scent like black pepper and pine needles.
In traditional medicine, Galanga is used in many indications including for coughs and colds, childhood illness, digestion and respiratory conditions. Scientific investigation has found bioactives present with activities reported, such as immunomodulating, antiinflammatory, diuretic, antibacterial, antifungal and antiplatelet activities.
The red fruit of Galanga is also used in traditional Chinese medicine, with a similar flavor to Cardamom. Galanga has shown weak antimalarial activity in preclinical studies, is frequently used for colds and sore throats, and has long been used in African American folk medicine and hoodoo.
In Ayurveda, Galanga is used to balance Vata and Kapha doshas and placed in many formulations for winter season aggravations and other conditions. It is utilized commonly in formulations of the throat, respiratory system for children and adults.
In Unani medicine, Galanga has a long traditional use and mentioned in classical texts. It is used for a wide variety of traditional preparations and often used to target the respiratory system and throat.
A randomized controlled clinical study showed that Galanga improves cognitive performance by increasing mental alertness, and when combined with caffeine, can impede the effects of the “caffeine crash”, improving sustained attention…so, perhaps some Galanga with your coffee can keep you focused throughout the day!