Galangal ground According to the professional association of alternative practitioners, from natural cultivation is more for the stomach and the heart, whereas ginger is more for the stomach and the brain.
Galangal is a bit milder compared to ginger and can be used in its place in recipes. The spice is valued in traditional Ayurveda and was made famous in Europe by Paracelsus and especially Hildegard von Bingen. Galangal basic properties: light, pointed and dry. Galangal taste: hot Galangal energetic effect: heating effect on the doshas: V- P + K- The digestive effect is sharp. Botanical name: Galangae rhizoma