What is Galangal?

Galangal, Alpinia officinarum is closely related to the Ginger. Thia plant,which simulates cane, has fleshy red-brown rhizomes. Originally, the plant from south-east China, but now he is also cultivated in, for example Indonesia, Thailand and Japan. The indigenous population used the carrots to flavour in particular curry dishes. By steamdestillation from the rhizomes essential oil can be extracted from the plant. This oil has a yellow colour and has a spicy camphor-like scent. The oil is used as a flavour in mainly meat products.

Galangal has a strong taste that resembles the taste of cloves. The plant has usually been used as hallucinogens and as a flavour enhancer. Galangal positively infuances the circulatory system and the central nervous system. Thinking and concentration improves after consuming Galangal.

Effects 

Galangal stimulates the appetite. Besides, it promotes the blood circulation of the body, including the brains. Herethrough the herb improves health and vitality. In addition, the herb acts as a sexual stimulant. 
The mild psychoactive effect is already noticable fairly quickly after consuming the galangalcarrot.  Users experience a warm feeling, an unexpectedly clear thinking and changes in perception, particularly in seeing. Larger quantities can lead to mild visual hallucinations.

Use

Galangal has to be used in doses of one to ten grams . The Galangal can be chewed, but can also be prepared as tea. In the latter case you let the Galangal disolve in a hot drink. Add honey, or pepermintleave to the tea if desired. Besides, Galangal can be disolved in a cold drink. Small daily quantities stimulate the blood circulation and the nervous system.

Galangal can possibly be used as a spice in combination with rice or other dishes. You could thus add a spoon of Galangal when you boiling rice. Use this as the basis for your meal. When you taste it with honey, a spicy extraorinary tasting dish.