It is all around us, it has been with us since our childhood, it is in our products and on our plates. Chrystel Lacz, agricultural scientist, tells us about plants in her own words. And exceptional natural active ingredients.
Much like the Jacksons, the Zingiber family never stops producing stars! A cousin of the beloved ginger, galangal knows how to stand out from the family and is sure to quickly become your favourite. From its taste to its health benefits, it has some major pros that I outline below.
I was travelling in Indonesia the first time it snuck up on me. Proud of myself as I took my first sip of juice in the morning, I said, “oh, there's ginger in it!". But I was wrong: it was galangal. Since then, there's been no mistaking its particular taste: a slightly sweet, slightly lemony hit, before revealing the full scope its power, its slight spiciness and its peppery aftertaste. It’s not for nothing that galangal is found in many Southeast Asian recipes, from tom kha gai soup in Thailand to Cambodian fish croquettes and jamu, the Indonesian drink that wakes you up better than a coffee!
In Europe, it has been strangely forgotten since the 18th century. Before that, it was a highly sought-after product used in medieval cooking. It's successfully made its way into our bowls thanks to the remarkable journeys of the Arab caravans. Used very early on in naturopathic medicine and, further east, in Ayurvedic medicine, it is attributed a number of health benefits. With anti-nausea, digestive, cholesterol-lowering, antispasmodic and tonic properties, it is consumed as an infusion with its rhizome steeped in hot water, cooked in broths or marinades, or grated directly into dishes.
At Klorane, it is for its remarkable antifungal power that we have drawn it out of the grimoires. In our exfoliating powder and anti-dandruff shampoo, galangal attacks Malassezia, a fungus that causes dandruff. The results make it the best in its class: a healthy, rebalanced scalp, all thanks to a small root from Indonesia! That is the power of plants.
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