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Galangal Oil (Galangal Alpine)
Description: Steam distilled oil from dried roots of Alpine Galangal.
Uses and Advance Studies: It is used in treatment of catarrhal affections. It is stomachic, stimulant and Carminative. The Volatile oil of the rhizome of A. Galanga inhibited the growth of M. tuberculosis in a concentration of 25 mg./ml. The oil also inhibited the growth of gram negative organisms in a concentration of 0.4 to 0.6 mg./ml. The LD of the oil in guineapigs was found to be 0.068 ml./100gm. body weight (Chopra et al., 1957) Galangal Oil is used in Certain types of flavor and perfume compositions to which it imparts warm unique, and somewhat spicy notes.
Galangal / Alpine / Dried slices
This root has been used both mystically and as a culinary catalyst!
Galangal was a favorite of Aleister Crowley, the English occultist, and the abbess Hildegard von Bingen the renown botanist of Europe.
A powerful aphrodisiac and predominantly used in ancient India and Tibet along with wild alpine turmeric (not to be confused with the spice turmeric) as a tool to create psychic awareness.
Being exposed to the vapors and smoke of this combination (or wild galangal by itself) when burned as an incense is thought to increase energy and overcome exhaustion, melancholy, and sadness. Many Tibetan incense formulas still use Galangal, especially in formulas to promote awareness, overcome physical exhaustion and create a mood for contemplation.
Galangal was known to the ancient Indians, and has been in the West since the Middle Ages. Its stimulant and tonic properties (also to instantly reduce fever and indigestion) are recognized by the Arabs who ginger up their horses with it, and by the Tartars, who take it in tea. In the East, it is taken powdered as a snuff, and is used in perfumery and in brewing.
Another mystical property of this root is that it can be re used several times when used for making tea. Simply boil 1 oz of the root / 3 cups of water for 5 minutes, remove the galangal and let dry.
Re use when you are ready for another journey to awareness.
Use in Cooking: Galangal appears in Arabic writings as early as the ninth century, and the name comes from the Arabic word khalanjan, which is derived from the Chinese, meaning 'ginger of Kau-liang.' It was introduced to Europe by Arabian spice traders, and became very popular in the cooking of medieval Europe, but fell out of favor as the elaborate spice concoctions of that time gave way to a simpler cuisine.
Galangal is often used by Chinese, Indian and European physicians to treat the hiccups, nausea and other stomach discomforts.
---Description---The genus Alpinia was named by Plumier after Prospero Alpino, a famous Italian botanist of the early seventeenth century. The name Galangal is derived from theArabicKhalanjan, perhaps a perversion of a Chinese word meaning 'mild ginger.'
The drug has been known in Europe for seven centuries longer than its botanical origin, for it was only recognized in 1870, when specimens were examined that had been found near Tung-sai, in the extreme south of China, and later, on the island of Hainan, just opposite. The name of Alpinia officinarum was given to the herb, as the source of Lesser Galangal. The Greater Galangal is a native of Java (A. Galanga or Maranta Galanga), and is much larger, of an orange-brown colour, with a feebler taste and odour. It is occasionally seen at London drug sales, but is scarcely ever used. There is also a resemblance to A. calcarata.The herb grows to a height of about 5 feet, the leaves being long, rather narrow blades, and the flowers, of curious formation, growing in a simple, terminal spike, the petals white, with deep-red veining distinguishing the lippetal.
The branched pieces of rhizome are from 1 1/2 to 3 inches in length, and seldom more than 3/4 inch thick. They are cut while fresh, and the pieces are usually cylindrical, marked at short intervals by narrow, whitish, somewhat raised rings, which are the scars left by former leaves. They are dark reddish-brown externally, and the section shows a dark centre surrounded by a wider, paler layer which becomes darker in drying. Their odour is aromatic, and their taste pungent and spicy. They are tough and difficult to break, the fracture being granular, with small, ligneous fibres interspersed throughout one side. The drug is exported, chiefly from Shanghai, in bales made of split cane, plaited, and bound round with cane. The root has been used in Europe as a spice for over a thousand years, having probably been introduced by Arabian or Greek physicians, but it has now largely gone out of use except in Russia and India. Closely resembling ginger, it is used in Russia for flavouring vinegar and the liqueur 'nastoika': it is a favourite spice and medicine in Lithuania and Esthonia. Tartars prepare a kind of tea that contains it, and it is used by brewers. The reddishbrown powder is used as snuff, and in India the oil is valued in perfumery.
---Constituents---The root contains a volatile oil, resin, galangol, kaempferid, galangin and alpinin, starch, etc. The active principles are the volatile oil and acrid resin. Galangin is dioxyflavanol, and has been obtained synthetically. Alcohol freely extracts all the properties, and for the fluid extract there should be no admixture of water or glycerin.
---Medicinal Action and Uses---Stimulant and carminative. It is especially useful in flatulence, dyspepsia, vomiting and sickness at stomach, being recommended as a remedy for sea-sickness. It tones up the tissues and is sometimes prescribed in fever. Homoeopaths use it as a stimulant. Galangal is used in cattle medicine, and the Arabs use it to make their horses fiery. It is included in several compound preparations, but is not now often employed alone.
The powder is used as a snuff for catarrh.
---Dosage---From 15 to 30 grains in substance, and double in infusion. Fluid extract, 30 to 60 minims