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Known as 'Siamese ginger' which is rich in antioxidants, galangal is mainly found in Southeast Asia and used as a spice to flavor a variety of cuisines.

Resembling ginger in appearance and to some degree, in its flavor, galangal is widely cultivated in Southeast Asia, China, India and Bangladesh. Aside from being used in Asian cooking, a prominent European herbalist used galangal to cure ailments such as indigestion, heart problems and deafness.

Used to flavor Asian cuisine, liquor and vinegar, galangal is used in alternative medicine to aid digestion, relieve stomach discomfort, and combat nausea and motion sickness. Its rich antiseptic properties helps the skin to be clean, smooth and blemish-free.
First harvested in China and Java, galangal has been widely used in Europe in the Middle Ages. This rhizome also appeared as "galingale" (English name) in Geoffrey Chaucer's Canterbury Tales.
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