Galangal (Cylindrical, curved and branched, reddish-brown, with longitudinal wrinkles and wavy ring segments)

Galangal slices (Reddish-brown, tough, fibrous, fragrant and spicy)

【Naming】

Galangal

 【Source】

Recorded in the “Bie Lu” (Miscellaneous Records) as a medium-grade herb.

 【Common Usage Level】

C

 【Botanical Origin】

The rhizome of Alpinia officinarum Hance, from the Zingiberaceae (Ginger) family.

 【Characteristics】

The rhizome is cylindrical, curved, and has many branches, 4-6 cm long and about 1-1.5 cm in diameter. The surface is dark reddish-brown, with longitudinal wrinkles and grayish-brown wavy ring segments, each segment 0.5-1 cm long, and circular fine root scars on the lower side. The texture is hard and not easy to break.
The sliced pieces are obliquely or transversely cut thin slices, irregularly shaped or oval, about 1-2 mm thick; the cross-section shows orange-brown color, with vascular bundle dots scattered throughout. The brown endodermis ring is more obvious, and the color of the central column is darker, fibrous and powdery. It has a fragrant aroma and a spicy taste.

 【Identification】

“That which is mature is good.” – Ben Cao Cheng Ya Ban Jie
“A good product has a reddish-brown color and is plump. The cut surface at both ends should be thick.” – Liang Lie Jian Bie
The best quality is thick, firm, reddish-brown, fragrant, and spicy.

 【Identification Terminology】

1. Fibrous: The fracture surface is irregular, fibrous or flaky, such as Galangal, Homalomena, etc.

 【Category】

Rhizomes