Galangal ground organic
The large galangal is related to the better-known ginger. The dried, ground rhizome is also used for galangal (Rasna, Sugandhamula). It has a spicy, bitter taste (Rasa). Compared to ginger, galangal is slightly milder and can be used in its place in recipes.
The spice is valued in traditional Ayurveda and was made known in Europe by Paracelsus and especially Hildegard von Bingen.
Effect on doshas:
Vata, Kapha: lowering
Rasa: (taste)
spicy/katu, bitter/tikta
Guna: (trait)
difficult/guru
Vipaka: (taste after digestion)
sharp/katu
Agni: (metabolic energy)
strengthens Agni
Ojas: (finest life energy)
increases Ojas
Sattva, Rajas, Tamas: (mental effect)
increases Sattva
Ingredients:
Galangal*, ground
* from controlled organic cultivation
Storage:
Store in a cool and dry place
