GALANGA

Galanga, or galangal, is a common name for several tropical rhizomatous spices typically used in traditional Asian cuisines.
The different species of galanga are closely related to common ginger and share some of its hot, spicy flavour. However, each variety of galanga possesses a unique taste profile that sets it apart from ginger – or even from other kinds of galanga.
Galanga is commonly available in Asian markets as the whole fresh rhizome, dried and sliced, or in powdered form.
Red galanga is used primarily in medicinal applications, while white cultivars are typically used as a spice or flavouring. The red fruit is used in traditional Chinese medicine and has a flavour similar to cardamom.

Cancer fighter: Experts have found that galanga has significant positive effects on eight different types of cancer. These studies have also shown that galanga reduces chronic and specific forms of inflammation, often better than medication.
No fungus among us: Galanga extract exerts an antimicrobial effect on several bacteria known for infecting foods, including staphylococcus, E. coli, listeria, salmonella, and clostridium. It can even fight amoxicillin-resistant E. coli and actually reverse the resistance some strains have to amoxicillin.
Good gut feelings: In Ayurvedic medicine and other Asian cultures, galanga is used to calm upset stomachs, resolve diarrhea, reduce vomiting, and even stop hiccups.

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