Nutrition knowledge

Galanga knowledge introduction: The product is a ginger plant galangal rhizome. Galangal is a cultivated agricultural product with high medicinal value and can be used as a spice (making Indian incense). Galangal rhizomes are cylindrical, 4 to 9 cm long and 1 to 1.5 cm in diameter. The surface is red-brown or dark brown, with longitudinal wrinkles and gray-brown wavy links. The internode length is 0.5-1 cm. Tough quality, not easily broken, cross-section gray brown, fibrous, endothelial ring more obvious, scattered vascular bundles traces. It is fragrant and spicy. It is better to use reddish brown, aroma, and taste.

Galangal nutrient analysis: The rhizomes contained Galangin, Kaempferide Quercetin and volatile oil. The main components of the oil are 1,8-Cineole and Methyl cinnamate. The galangal's spicy ingredient is Galangol. It has the function of warming the spleen and stomach, removing wind and coldness, and suppressing pain.

Galangal Supplement Information: Concocted: Take the original herbs, remove impurities, wash, moisturize, slice, dry, or dry at low temperatures. Stored in a dry container after processing, set a cool dry place, prevent flooding.

Galangal is suitable for the crowd: yin deficiency and heat are prohibited.

Gao Liang Jiang therapeutic effect: The product is spicy and warm. Return to the spleen and stomach. Fragrant and spicy. Warm and cold, qi and relieve pain. Indications abdominal cold pain, vomiting, hiccups, diarrhea, dysentery, cold, athlete's foot, athlete's foot.

Galangang practice guide: Where the middle Jiao Han Ning, or cold injuries, abdominal pain, can be used with dry ginger; if the spleen and stomach weak abdominal pain, can be combined with ginseng, Atractylodes, to fill the virtual temperature Pain relief. If phlegm caused by cessation of vomiting and clear water, can be combined with Dangshen, gastrointestinal drink. Where liver qi stagnation, stomach Hanning, Zheng Jian abdominal pain [6] who can be combined with Xiang Fu.

Alpinia galanga and Alpinia officinarum are ginger spice roots with a hint of camphor. Both roots and powder are available, usually used in the Far Eastern region of curries and malay, as well as in liqueurs and bitters.

Cooking purposes: available for brine sauce. Ginger powder is one of the raw materials for "spice powder".

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