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Kaempferia galanga is referred to as both Phaohom & Krachai in Thai language which loosely translates to "red galanga" rhizome in English and has a milder flavour than ginger and Alpina galangal . The herb contains about 2.5 to 4% essential oil. The main components derived are ethyl cinnamate (25%), ethyl-p-methoxycinnamate (30%) and p-methoxycinnamic acid; furthermore, 3-carene-5-one was found.(Phytochemistry, 26, 3350, 1987). Other studies report 4-butylmenthol, ß-phellandrene, a-terpineol, dihydro-ß-sesquiphellandrene, pentadecane and 1,8-cineol. Beyond the high content of essential oil in the rhizome, little is known of the chemistry of the plant.

The rhizome (root) of (Kaempferia galanga) galangal resembles ginger in taste and appearance. It is predominantly found in Asian markets and sold fresh, frozen, dried, or powdered. Galangal is also well known in European medieval cooking. Only a pinch of dried and powdered versions are typically needed. It is frequently used in fish and shellfish recipes in combination with garlic, ginger, chili, and lemon.

<Greater Galangal:
Orange-brown skin with pale yellow or white interior. Greater galangal can be found in sliced form or powder. Used as a flavoring throughout Indonesia, Malaysia, and parts of India. Flavor: Not as pungent as lesser galangal.

>Lesser Galangal:
This rhizome has a red-brown interior and fibrous texture. It can be founded as slices or powder. Lesser galangal comes from China where it is used as a medicinal herb, but it is now grown in Indonesia and regarded as a spice. Flavor is aromatic and pungent, peppery and ginger-like. Stronger, more medicinal taste than greater galangal.

Kaempferia Galangal: Often identified as greater galangal known for its red skin and white interior is used as a flavoring in South East Asia.
Flavor: Medium in strength. Different galangal varieties vary in their hotness and flavor. Flavor ranges from flowery to ginger-like to peppery cinnamon. In addition to being used as a spice in cooking, galanga has been used in Asia and the Middle East in perfumes, snuffs, aphrodisiacs, and as flavors for condiments (including vinegar and beer), in teas in Germany and wines in Russia. Like ginger, galangal has been used for medicinal purposes to treat nausea, flatulence, and dyspepsia.

Phaohom/Krachai is a strongly aromatic natural herb similar to ginger which is also used in holistic spa massage practice in body scrubs, skin, and face masks. Resembling ginger in it's appearance and effects, galangal is an aromatic stimulant, carminative and stomachic. It is used to treat rheumatism and possesses tonic and antibacterial qualities used in homeopathic medicine. In India it is called kulanjan
and used as a body deodorizer. Both great and lesser galangal(s) have been in use throughout Europe and Asia as an aphrodisiac for centuries.

Galanga has been known in the west for hundreds of years among native American Indians for its stimulant and tonic properties, and was claimed to reduce fever and indigestion. Tibetan incense makers use red galanga in formulas to elevate awareness, overcome physical exhaustion, and create a mood for contemplation.

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