Alytinia officinalis

Alytinia officinalis: description, action and application

Alythinia officinalis, also known as galangal, is a plant of the ginger family (Zingiberaceae) used in medicine and cooking. It originates from Hainan Island and the Leizhoubandao Peninsula in China, where it is grown for pharmaceutical raw materials. The alpinia rhizome, which extends horizontally underground and branches abundantly, is dug up from an adult, approximately 10-year-old plant. It is cut into 5-8 (10) centimeter pieces and dried in this form.

The active ingredients in Alythinia officinalis include essential oil, pungent substances (galangol), bitter flavone derivatives and eugenol. These substances give the plant its medicinal properties.

Alpinia is mainly included in stomach teas, but it can perform its task alone. Medicines obtained from alpinia are successfully used for loss of appetite, lack of gastric juice, insufficient formation of enzymes in the intestines and for a “tired” gallbladder. Alpinia tincture is used for gastrointestinal diseases.

Using alytinia in cooking also has its advantages. This is an excellent seasoning for vegetable dishes, potato soups, goulash and, of course, beef roast. Its taste is close to the taste of ginger, but has its own nuance, which can be described as sharply bitter.

The side effects of Alythinia officinalis are unknown, but when used as a medicine, the indicated doses should be adhered to. In cooking, alytinia should also be used with caution to avoid overuse.

In conclusion, Alytinia officinalis is a plant that can be used in both medicine and cooking. Its medicinal properties make it useful in the treatment of gastrointestinal diseases, and its spicy taste makes it possible to use it in various dishes as a seasoning. However, as with any medicinal plant, you should consult your doctor before use.