Extracted by steam distillation from the rhizomes fresh or dried of Alpinia galanga (L.) Willd. (galanga maggiore) or of Alpinia officinarum Hance (galanga minor), plants rizomatous perenni of the Zingiberacee originarie of the South Asia and oriental — Indonesia, Thailandia, China southern — where the rhizomes are impiegati as spice fundamental in the cucine tailandese, indonesiana and malese. The galanga is intimaly linked to the kitchen of the Southeast Asiatico (indispensable in the Tom Kha Gai thailandese) and to the fitoterapia traditional ayurvedic and Chinese. The phytochemical profile is dominated by 1,8-cineole (40-60%), α-pinene, β-pinene and camfene, with metil-cinamato and acetossicavicolo-acetate (characteristic of the galanga and responsible of the antifungal properties). In aromatherapy it is used as digestive and powerful carminative, antiemitic (counteracts the nausea), anti-inflammatory, antifungal and as stimulating circolatorio. Has also properties adattogene and immunomodulant documented in the letteratura traditional Chinese. The fragrance fresh and spicy is simile to the ginger but more eucaliptoide. Top-to-heart note fresh, spicy and slightly canforata.

China southern, Tailandia, Indonesia, Vietnam

Rhizomes

Steam distillation

• Digestive: carminative and antispasmodic, relieves nausea, cramps and indigestione.
• Riscaldante: stimulates circulation and the immune system.
• Anti-inflammatory: reduces rheumatic and joint pain in massage local.
• Energizing: tonic and stimulating, fights fatigue and debolezza.

Blends well with: