Introduction

A. galanga is the galangal used most often in cookery. The robust rhizome has a sharp, sweet taste and smells like a blend of black pepper and pine needles. The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom.

Biological Activity Details

Reference

1. Jirovetz, Leopold, et al. "Analysis of the essential oils of the leaves, stems, rhizomes and roots of the medicinal plant Alpinia galanga from southern India." ACTA PHARMACEUTICA-ZAGREB- 53.2 (2003): 73-82.

2. Oonmetta-Aree, Jirawan, et al. "Antimicrobial properties and action of galangal (Alpinia galanga Linn.) on Staphylococcus aureus." LWT-Food Science and Technology 39.10 (2006): 1214-1220.

Major Compound Details

Minor Compound Details