{
    "id": 5582,
    "date": "2025-12-05T23:58:01",
    "date_gmt": "2025-12-05T23:58:01",
    "guid": {
        "rendered": "http:\/\/edenshealth.de\/?page_id=5582"
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    "modified": "2026-09-18T08:27:18",
    "modified_gmt": "2026-09-18T08:27:18",
    "slug": "galant-alpinia-officinarum",
    "status": "publish",
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    "link": "https:\/\/edenshealth.at\/en\/wiki-archiv\/galant-alpinia-officinarum\/",
    "title": {
        "rendered": "Galangal (Alpinia officinarum)"
    },
    "content": {
        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/galant-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Galangal (Alpinia officinarum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Alpinia officinarum<small>Ginger family (Zingiberaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Used part<\/div>\n<div class=\"v\">rootstock<small>dried, hard as wood<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Conductive materials<\/div>\n<div class=\"v\">Cineole and diarylheptanoids<small>in addition to the flavonol galangin<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">classification<\/div>\n<div class=\"v\">Commission E positive<small>Loss of appetite, dyspeptic complaints<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">South China<small>Hainan and Guangdong<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Hildegard von Bingen<small>for her it&#039;s the &quot;spice of life&quot;\u201e<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Galangal is a close relative of ginger, but tastes different: spicier, more resinous, with a distinct eucalyptus note that ginger lacks. Hildegard von Bingen called it the spice of life and used it to treat heartache\u2014this is the reason for its current popularity and also the point at which we must be cautious. Its effect on digestion is documented; Commission E lists it positively for loss of appetite and stomach problems.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>Two plants, one name - and a nun in between.<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-galgant.jpg\" alt=\"Galgant Wurzel frisch\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Anyone who reads &quot;galangal&quot; in a Thai recipe and uses the Hildegard root from a health food store is cooking with the wrong plant.<\/p>\n<p class=\"ea-drop\">Galangal is a ginger relative from southern China, primarily from Hainan Island and Guangdong Province. It grows as a perennial plant about 1.5 meters tall with narrow leaves and forms a branched, reddish-brown rhizome underground, which is harvested after two to three years. When dried, this rhizome is rock-hard \u2013 unlike ginger, it cannot simply be cut but must be grated or ground.<\/p>\n<p>The first thing to distinguish between is the two types of galangal. Lesser or true galangal. <em>Alpinia officinarum<\/em> The medicinally used variety is sharper and more aromatic, and that is the plant on this page. Greater Galangal <em>Alpinia galanga<\/em> is milder, bigger, and that&#039;s the <em>Kha<\/em> Thai cuisine, where it&#039;s found in Tom Kha Gai and curry pastes. Both are called galangal in German, but their flavors are very different; substituting them will ruin any recipe in either direction.<\/p>\n<p>Galangal arrived in Europe via the Arab trade routes, and in the Middle Ages it was an expensive, prized spice, on par with ginger, cinnamon, and pepper. Hildegard von Bingen dedicated an article to it in her... <em>Physica<\/em> It has its own chapter and is recommended, among other things, for heartache and weakness \u2013 hence the nickname &quot;spice of life&quot; and the entire modern Hildegard marketing strategy. It then almost completely disappeared from European cuisine, except in herbal liqueurs and Russian kvass. In Chinese medicine, however, it is known by the name... <em>Gao Liang Jiang<\/em> It remains a commonly used drug to this day.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What is documented \u2013 and what dates back to the Middle Ages<\/h2>\n<p class=\"ea-drop\">Commission E has issued a positive monograph for galangal root, listing its uses as loss of appetite and dyspeptic complaints. This is a classic aromatic-bitter profile: essential oil plus pungent compounds plus bitterness, which together stimulate saliva and gastric juice production and support gastric motility. For this application, galangal is a sensible, well-tolerated option \u2013 just as ginger, gentian, or wormwood are in their respective applications.<\/p>\n<p>There is no EMA monograph for galangal. This is a gap, not a ruling \u2013 the EMA is processing plants gradually, and galangal simply wasn&#039;t up for review yet. Nevertheless, for the purposes of assessment, European recognition is based on the older Commission E monograph and on practical experience, not on clinical studies.<\/p>\n<p>Now to the point where most accounts become inaccurate: heartache. Hildegard von Bingen writes that anyone suffering from heartache should immediately eat enough galangal, and they will feel better. This statement is still quoted today and taken literally in the Hildegard community. We consider this dangerous, for a simple reason: What we recognize today as heartache\u2014angina pectoris, heart attack\u2014could not be described as such in the 12th century. &quot;Heartache&quot; back then could just as easily mean heartburn, stomach pressure, or esophageal spasms, and a pungent, digestive spice is plausible for precisely these complaints. It is ineffective for a genuine heart problem, and reaching for the root instead of calling emergency services wastes precious time.<\/p>\n<p>Modern research is interested in galangal for other reasons. The diarylheptanoids and the flavonol galangin show anti-inflammatory and antioxidant effects in the laboratory, and there are cell biology studies on galangin in cancer research. These are laboratory findings. No practical application can be derived from cell cultures, and we explicitly list these studies here not as benefits, but as the current state of research.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>0,5 - 1,5 %<\/b><span>essential oil in the dried rhizome<\/span><\/div>\n<div class=\"ea-zahl\"><b>up to 50 %<\/b><span>Cineole content in the essential oil - hence the eucalyptus note.<\/span><\/div>\n<div class=\"ea-zahl\"><b>2 - 4 g<\/b><span>Daily dose according to Commission E<\/span><\/div>\n<div class=\"ea-zahl\"><b>2-3 years<\/b><span>until the rootstock is ready for harvest<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>Sharp, resinous, and with a hint of eucalyptus<\/h2>\n<p>Galangal&#039;s aroma profile arises from two distinct groups of compounds. Its essential oil, present in concentrations of up to 1.5 percent, contains a high amount of 1,8-cineole\u2014the same compound found in eucalyptus and rosemary\u2014along with \u03b1-pinene, eugenol, and sesquiterpenes. This is why galangal, unlike ginger, has this cool, almost medicinal overtone. Anyone smelling them side by side will immediately recognize the difference.<\/p>\n<p>The spiciness comes from diarylheptanoids, a class of compounds that galangal shares with ginger and turmeric\u2014curcumin is chemically a diarylheptanoid, and ginger&#039;s gingerols belong to the same group. In galangal, it is primarily galangols and related compounds that are responsible. These are non-volatile, meaning they remain even after prolonged cooking, while the essential oil evaporates. Practically speaking, this means that a long-simmered dish with galangal will end up spicy, but no longer aromatic.<\/p>\n<p>The third group consists of flavonols, most notably galangin, which is named after the plant. Galangin is a well-studied model compound in cell biology and therefore appears in numerous publications \u2013 occasionally giving the impression that galangal has been intensively researched clinically. This is not the case; what has been researched is a single molecule in a test tube.<\/p>\n<p>For cooking and use, this leads to a clear rule: Dried galangal is rock-hard and must be freshly grated or ground shortly before use, because the cineole evaporates quickly. Pre-ground galangal powder that has been sitting on the shelf for a while still retains its resinous pungency, but has largely lost its aromatic components. For tea, the powder is steeped in boiling water and covered \u2013 without a lid, none of the aroma remains.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>Where galangal has its place<\/h2>\n<p>Galangal is not an everyday spice in Central Europe, but it has a few places where it works very well - and a number of misconceptions that persist.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">digestion<\/span><\/p>\n<div class=\"mit\">Galangal + Ginger<\/div>\n<p>Two related herbs with contrasting profiles: ginger warms and relieves nausea, while galangal provides resinous spiciness and bitterness. A powerful combination when enjoyed together as a tea after a heavy meal.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stomach<\/span><\/p>\n<div class=\"mit\">Galangal + fennel and caraway<\/div>\n<p>If the spiciness alone is too much, the carminative umbelliferous fruits soften it and complement it functionally: galangal stimulates, the fruits relax.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">liqueur<\/span><\/p>\n<div class=\"mit\">Galangal + herbal bitters<\/div>\n<p>In many traditional bitters and herbal liqueurs, galangal is one of the spicy components - along with gentian, wormwood and angelica root.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Thai<\/span><\/p>\n<div class=\"mit\">Greater galangal + coconut milk and lemongrass<\/div>\n<p>For Tom Kha Gai and curry pastes you need <em>Alpinia galanga<\/em>, Use greater galangal \u2013 it&#039;s milder and more lemony. Use fresh or frozen, not dried, and not the lesser galangal from the health food store.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Bake<\/span><\/p>\n<div class=\"mit\">Galangal + gingerbread spice<\/div>\n<p>Historically, galangal was an integral part of medieval spice blends and can still be found in some gingerbread recipes. A pinch is sufficient.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Kvass<\/span><\/p>\n<div class=\"mit\">Galangal + bread drink<\/div>\n<p>In Russia and Eastern Europe, galangal is traditionally used to flavor kvass and some types of vodka - one of the few European uses that has been preserved throughout.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Heart<\/span><\/p>\n<div class=\"mit\">Galangal + heart problems<\/div>\n<p>The most important point on this page: Hildegard&#039;s recommendation for &quot;heartache&quot; most likely referred to stomach problems, according to today&#039;s understanding. For chest pain, pressure, radiating pain to the arm or jaw, shortness of breath, or cold sweats: call emergency services (112), not galangal.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">confusion<\/span><\/p>\n<div class=\"mit\">Galangal + Thai recipe<\/div>\n<p><em>Alpinia officinarum<\/em> and <em>Alpinia galanga<\/em> They are not interchangeable. The lesser galangal in Tom Kha makes the soup spicy and resinous instead of fresh and lemony.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stomach<\/span><\/p>\n<div class=\"mit\">Galangal + gastritis or stomach ulcer<\/div>\n<p>Spicy substances irritate the stomach lining. In cases of inflamed mucous membranes, reflux, or ulcers, a strong aromatic is the wrong approach.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">Galangal + generous dosage<\/div>\n<p>Two to four grams daily is the monograph dose. Significantly more will cause heartburn without providing any additional benefit.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">pregnancy<\/span><\/p>\n<div class=\"mit\">Galangal + medicinal amounts during pregnancy<\/div>\n<p>It&#039;s safe to use as a spice in food. However, there&#039;s a lack of data on its use in medicinal amounts during pregnancy and breastfeeding \u2013 so it&#039;s best to avoid it.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Expectation<\/span><\/p>\n<div class=\"mit\">Galangal + promises of healing from Hildegard literature<\/div>\n<p>Hildegard medicine is a fascinating work from a cultural and historical perspective, but it is not a medical textbook. Quotations from the 12th century do not replace a diagnosis.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where the sharp rootstock fits<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Digestive tea<\/span><span class=\"w\">A pinch of freshly grated galangal per cup, poured with boiling water and left to steep, covered, for ten minutes.<\/span><\/li>\n<li><span class=\"g\">stomach bitters<\/span><span class=\"w\">In homemade herbal bitters together with gentian, wormwood and angelica root.<\/span><\/li>\n<li><span class=\"g\">Gingerbread<\/span><span class=\"w\">As a historical component in gingerbread spice - a pinch on a baking sheet.<\/span><\/li>\n<li><span class=\"g\">Meat braised dishes<\/span><span class=\"w\">During long braising processes, the spiciness remains, while the aroma dissipates. Therefore, add galangal only in the second half.<\/span><\/li>\n<li><span class=\"g\">Kvass<\/span><span class=\"w\">The traditional Eastern European use: a piece of root in the fermenting bread drink.<\/span><\/li>\n<li><span class=\"g\">spice mix<\/span><span class=\"w\">Ground with ginger, cinnamon and cardamom to create a warming winter blend.<\/span><\/li>\n<li><span class=\"g\">Tom Kha Gai<\/span><span class=\"w\">Attention, this is where you need greater galangal - fresh or frozen from the Asian market, not the dried apothecary root.<\/span><\/li>\n<li><span class=\"g\">Curry paste<\/span><span class=\"w\">Also, use greater galangal, crushed in a mortar with lemongrass, chili and shallots.<\/span><\/li>\n<li><span class=\"g\">Spiced wine<\/span><span class=\"w\">It is regularly mentioned in medieval recipes for spiced wine - along with cinnamon, ginger and grains of paradise.<\/span><\/li>\n<li><span class=\"g\">Pure galangal powder<\/span><span class=\"w\">Hildegard&#039;s method: let a pinch of powder dissolve on the tongue. It acts as a bitter and pungent stimulus, not on the heart.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Dried galangal is so hard that a knife will slip off it. Use a nutmeg grater or a fine kitchen grater, always fresh and only shortly before use \u2013 ground and stored in a jar, it loses its cineole content within a few weeks.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Digestive tea - and what it is not<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Galangal tea after meals<\/h3>\n<ol>\n<li>First, a word of caution: This tea is for bloating, loss of appetite, and sluggish digestion. It is not suitable for chest pain, pressure behind the breastbone radiating to other areas, shortness of breath, or cold sweats \u2013 in these cases, call emergency services (112).<\/li>\n<li>Grate a piece of dried galangal root about two centimeters in size finely on a nutmeg grater; this yields a good pinch to half a teaspoon of powder.<\/li>\n<li>Pour a cup of boiling water over it and be sure to let it steep covered for ten minutes - without a lid, the cineole will disappear with the steam.<\/li>\n<li>Strain or let the powder settle and drink slowly, after meals or when the stomach is sluggish.<\/li>\n<li>If you find the spiciness too strong, mix in equal parts fennel and caraway; this softens and complements it at the same time.<\/li>\n<li>One to two cups a day are sufficient. If there is no improvement after one to two weeks, the tea is not the answer \u2013 then the cause needs to be investigated.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For loss of appetite, bloating, and sluggish digestion \u2013 this is the area of application for which Commission E has given galangal a positive assessment. It is not recommended for heart problems, heartburn, or inflamed gastric mucosa.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>2 to 4 g of rhizome daily. Not suitable for use in cases of gastritis, reflux, or stomach ulcers. During pregnancy and breastfeeding, use only as a culinary spice, not in medicinal quantities.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Galangal is known in Ayurveda under the name <em>Kulanjan<\/em> known, where mostly the greater galangal is found. <em>Alpinia galanga<\/em> This refers to something that is considered sharp, bitter, and warming., <em>Kapha<\/em>- and <em>vata<\/em>-lowering, and is associated with digestion and the respiratory system - as <em>dipana<\/em> For digestive fire and for coughs with thick mucus. The close relationship to ginger, which plays a central role in Ayurveda, is also evident in its classification.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Chinese medicine, galangal is an established drug: <em>Gao Liang Jiang<\/em>, Named after the Gaoliang region in present-day Guangdong, it is considered pungent and hot, associated with the spleen and stomach, and its function is to &quot;dispel cold and relieve pain&quot;\u2014used for cold-induced stomach pain, vomiting, and diarrhea. Thus, Traditional Chinese Medicine (TCM) addresses the same application as Commission E, albeit in different terms: a warming remedy for a sluggish, cramped stomach.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Heart problems are an emergency:<\/strong> Hildegard&#039;s &quot;heartache,&quot; as understood today, most likely referred to stomach problems. Chest pain radiating to other areas, shortness of breath, nausea, and cold sweats are signs of a heart attack \u2013 call emergency services (112), not a root cause.<\/li>\n<li><strong>Two different types:<\/strong> <em>Alpinia officinarum<\/em> is the pharmacy and Hildegard plant, <em>Alpinia galanga<\/em> Those of Thai cuisine. They are not interchangeable.<\/li>\n<li><strong>Not suitable for those with an irritated stomach:<\/strong> Spicy substances irritate the mucous membranes. Galangal is unsuitable for gastritis, reflux, or stomach ulcers.<\/li>\n<li><strong>Adhere to the dosage:<\/strong> 2 to 4 grams daily. More only causes heartburn, no additional benefit.<\/li>\n<li><strong>Pregnancy and breastfeeding:<\/strong> It is unproblematic as a spice, but cannot be used in medicinal quantities due to a lack of data.<\/li>\n<li><strong>Laboratory findings are not a valid application:<\/strong> Cell culture studies on galangin say nothing about the effects of a tea. Anyone offered galangal as a cancer treatment based on such studies should refuse the offer.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/ingwer-zingiber-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Ginger<\/span><span class=\"d\">The more well-known relative - warming, but without the resinous tone.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kardamom-elettaria-cardamomum-3\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cardamom<\/span><span class=\"d\">The third ginger relative in this archive, with a completely different profile.<\/span><\/a><a href=\"\/en\/wiki-archiv\/enzianwurzel-gentiana-lutea\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Gentian root<\/span><span class=\"d\">Pure bitter substances, when it comes to appetite and digestion.<\/span><\/a><a href=\"\/en\/product\/ingwer-gemahlen\/\"><span class=\"art\">Shop<\/span><span class=\"n\">ground ginger<\/span><span class=\"d\">For the warming spice mix with galangal.<\/span><\/a><a href=\"\/en\/product\/bitterstoff-tropfen\/\"><span class=\"art\">Shop<\/span><span class=\"n\">Bitter drops<\/span><span class=\"d\">The ready-made solution for bloating and loss of appetite.<\/span><\/a><a href=\"\/en\/product\/fencheltee-fruechte\/\"><span class=\"art\">Shop<\/span><span class=\"n\">Fennel fruits<\/span><span class=\"d\">They reduce the spiciness and complement it functionally.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Commission E, Monograph \u201eGalangae rhizoma\u201c, Federal Gazette No. 173 of 18.09.1986.<\/li>\n<li>Chinese Pharmacopoeia Commission: Pharmacopoeia of the People&#039;s Republic of China, entry <em>Gao Liang Jiang<\/em> (<em>Alpiniae officinarum rhizoma<\/em>).<\/li>\n<li>Chudiwal A. et al.: <em>Alpinia galanga<\/em> and <em>Alpinia officinarum<\/em> - phytochemistry and pharmacology. Indian Journal of Natural Products and Resources 2010.<\/li>\n<li>Hildegard von Bingen: Physica, Book I - Chapter on Galangal (historical source, not a medical recommendation).<\/li>\n<li>Blaschek W. (ed.): Wichtl - Herbal Drugs and Phytopharmaceuticals, Chapter Galangae rhizoma.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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