Galangal ground organic
The greater galangal is related to the more well-known ginger. The dried, ground rhizome of galangal (rasna, sugandhamula) is also used. It has a spicy, bitter taste (rasa). Compared to ginger, galangal is a little 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: decreasing
Rasa (taste): spicy/katu, bitter/tikta
Guna (attribute): heavy/guru
Vipaka (taste after digestion): spicy/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, dry place
