Galangal was first recorded in "Famous Doctors" and is listed as a medium-grade medicine. It has a medicinal history of thousands of years.

Traditional Chinese medicine believes that the stomach is the "house of grains" that receives food. If the stomach function is imbalanced, symptoms such as epigastric cold pain, indigestion, nausea and vomiting may occur, which is called "stomach cold" syndrome.

"Famous Doctors" says: Galangal can treat severe cold, cold in the stomach, and abdominal pain due to cholera. For those with stomach deficiency and cold constitution, long-term use of galangal is of great benefit.

Especially in autumn and winter, "stomach cold" syndrome is prone to occur when the stomach is cold or overeating raw or cold foods. You might as well try boiling water or making porridge with galangal, which can effectively relieve symptoms.

Clinically, galangal is also widely used in the treatment of indigestion, acid reflux, vomiting, gastric ulcers, etc., with remarkable effects.

Modern science has also confirmed that the volatile oil contained in galangal has anti-ulcer effects, and the decoction can regulate gastrointestinal motility and is a commonly used medicine for the treatment of digestive tract diseases.

Although galangal is good, these three types of people need to use it with caution:

Before buying, ask where it is produced, Xuwen, Guangdong is the most authentic place

The galangal plant likes warmth. , humid, suitable for planting in tropical and subtropical areas.

Xuwen, Guangdong is located on the Leizhou Peninsula. The unique climate and soil conditions are particularly suitable for galangal cultivation. Due to the high quality and large output of galangal in this area, it is recognized as a genuine land and is known as the "Hometown of Galangal". say.

The galangal produced in Xuwen is brown-red in color, thick and hard, with protruding ginger meat in cross-section. It has a strong aroma, warms the middle and dispels cold, and has the best effects of relieving pain, digestion and avoiding diseases. It is recommended by other producing areas. Not as good as.

In the market, there are often shoddy galangal products, some are old, some are insect-eaten, or even fake. How to quickly identify galangal?

1. Look at the appearance

Galangal is cylindrical in shape, mostly curved and branched. The ones with thicker strips and fewer branches are better.

After drying, the outer skin is slightly wrinkled, and those with sufficient powdery texture have protruding meat in the cross-section, which is called "reverse mouth" and is of better quality. The central column accounts for about one-third of the section, with fine wavy links, and the internodes are 0.2 to 1 cm long.

Reminder: Thin, light-bodied, and insect-eaten ones are of poor quality; domestic varieties are of better quality, while wild varieties are more thin and thin.

2. Color

The surface is brownish-red to dark brown, with brownish-red being preferred, and grayish-brown in inferior quality; the cross section is grayish-brown or reddish-brown, with reddish-brown being preferred.

Those with a darker surface color are mostly old or wild products; those with a darker surface are mostly dead before harvesting.

3. Odor

It tastes spicy in the mouth and smells fragrant in the nose. The ones with aromatic aroma and strong spicy taste are better.