Galangal ground According to the Heilpraktiker Berufsverbund, from natural cultivation is more for the stomach and the heart, whereas ginger is more for the stomach and the brain.
Compared to ginger, galangal is slightly milder and can be used in its place in recipes. The spice is valued in traditional Ayurveda and was made popular in Europe by Paracelsus and especially Hildegard von Bingen. Galangal basic properties: Light, sharp and dry Galangal taste: Spicy Galangal energetic effect: Heating effect on the doshas: V- P+ K- The digestive effect is sharp. Botanical name: Galangae rhizoma.