Greater Galangal: Alpinia galanga, a plant in the ginger family, is an herb used in cooking, especially in Indonesian and Thai cuisines. It is one of four plants known as galangal, and is differentiated from the others with the common name greater galangal. The plant grows from rhizomes in clumps of stiff stalks up to two meters in height with abundant long leaves which bears red fruit. It is native to South Asia and Indonesia. It is cultivated in Malaysia, Laos, and Thailand. A. galanga is the galangal used most often in cookery. The robust rhizome has a sharp, sweet taste and smells like a blend of black pepper and pine needles. The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom. Culinary uses: The rhizome is a common ingredient in Thai curries and soups, where it is used fresh in chunks or cut into thin slices, mashed and mixed into curry paste. Indonesian rendang is usually spiced with galangal. Traditional medicine: Under the names 'Chewing John', 'Little John to Chew', and 'Court Case Root', it is used in African American folk medicine and hoodoo folk magic. Ayurveda considers Alpinia galanga (Sanskrit:-Rasna) as a Vata Shamana drug. Rasnerandadi kashayam,Maharasnadi Kashayam,Rasnadi Choornam are a few among the classical Ayurvedic Medicinal Preparations.

• Latin name Alpinia galanga
• 20 Heirloom Seeds
• differentiated from the others with the common name greater galangal.
• fruit is used in traditional Chinese medicine
• ships to worldwide

Latin name Alpinia galanga