| Alpinia officinarum | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Clade: | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Alpinia |
| Species: | A. officinarum |
| Binomial name | |
| Alpinia officinarum | |
| Synonyms | |
Languas officinarum(Hance)P.H.Hô | |
Alpinia officinarum, known aslesser galangal, is a plant in theginger family, cultivated inSoutheast Asia. It originated in China, where its name ultimately derives. It can grow 1.5 to 2 m high,[1] with long leaves and reddish-white flowers. The rhizomes, known asgalangal, are valued for their sweet spicy flavor and aromatic scent. These are used throughout Asia in curries and perfumes, and were previously used widely in Europe.[citation needed] They are also used as aherbal remedy.
Thegenus is named forProspero Alpini, a 17th-century Italian botanist who specialized in exotic plants. The word "galangal" comes from theArabic form of aChinese word for the plant, "高良薑" ("gou-loeng-goeng" in Cantonese, "gao-liang-jiang" in Mandarin).[2][3] InTamil it is known as a "சிற்றரத்தை or சித்தரத்தை" ("see-tha-ra-thai), widely used inSiddha Medicine and in culinaries.
Thisherbaceous plant can grow up to 2 metres in height. The leaves arelanceolate (long and thin), and the flowers are white with streaks of red, growing from a spike at the top. The plant'srhizomes, the part known as galangal, are thin and tough, and they are the principal reason the plant is cultivated. They have orange flesh with a brown coating, and have an aromatic odor and a sweet flavor. These are smaller thangreater galangal which have a stronger peppery pine-like bite that is lacking in the sweeter rhizomes of lesser galangal.[2][3]
The galangal rhizomes were widely used in ancient and medieval Europe, where they were reputed to smell of roses and taste of sweet spice.[2] Its use in Europe has dramatically declined.
In Asia the rhizomes are ground to powder for use incurries, drinks, andjellies.[2] InIndia an extract is used in perfumes, andTartars prepare a tea with it.[3]
Alpinia officinarum contains high concentrations of theflavonolgalangin.[4] Historically, the rhizomes were reputed to have stimulant and digestive effects.[2]
Lesser galangal is native toChina, growing mainly on the southeastern coast, includingHainan, and is also grown inJapan,Thailand, andVietnam.[2][5] It is also cultivated in India.Hong Kong is the commercial center for the sale and distribution of the lesser galangal.[2]
Although the common name "lesser galangal" most appropriately refers toAlpinia officinarum, it is sometimes misapplied to other plants, such asKaempferia galanga, which has a peppery camphorous taste and is used inIndonesia,Malaysia and otherSoutheast Asian countries.Cyperus longus is sometimes referred to as "galingal", and has similar uses, with spicy, starchy rhizomes used in cooking.[2]Boesenbergia rotunda, also calledChinese ginger orfingerroot, is sometimes also referred to as "lesser galangal".