Botanical Name: Alpinia Galangal
Other Names: Siamese ginger, colic root, lesser galangal, laos
Part of Plant Used: Dried Rhizome
Place of Origin: India
Odor/Fragrance: fresh, spicy-campherous and spicy-woody odour
Color: Yellow to olive Brown
Aroma Strength: strong
Blending Suggestions: Pine, Rosewood, black pepper, mimosa, frankincense, ginger, clove, sandalwood, tarragon, juniperberry, elemi, ylangylang and ho leaf.
Galangal is a yellow brown liquid distilled from dried roots of a reed like plant reaching a mature height of one meter. The plant is found mainly in India. In the Middle Ages its invigorating scent was used as a sexual stimulant and was considered magical as it reportedly attracted wealth, and warded off evil spirits.
In the 13th century it was used as a tea by the Turkic people and a stimulant in horses by the Arabs. In the east it was used as a snuff for nasal infections. The market for this oil is quite large and can be found in many kitchens for adding flavor to food.This rich source of iron and vitamins A and C also contains anti oxidants which are useful in removing toxins in the body.
This information is for educational purposes only, it is not intended to treat, cure, prevent or, diagnose any disease or condition. Nor is it intended to prescribe in any way. This information is for educational purposes only and may not be complete, nor may its data be accurate.
As with all essential oils, never use them undiluted. Do not take internally unless working with a qualified and expert practitioner. Keep away from children. If applying an essential oil to your skin always perform a small patch test to an insensitive part of the body (after you have properly diluted the oil in an appropriate carrier.)