Smaller galangal is indigenous to China. The first varieties were recognized on a little island in the Southern China sea area known as Hainan, just off the shore of a coastal area known as Tung-Sai. Smaller galangal was given the taxonomic name Alpinia officinarum. Greater galangal, or Alpinia galangal is indigenous to the islands in the Indonesian rather than Chinese region. Although both varieties of galangal have identical results.
The fresh or dry rhizome is used in natural medicine. The rhizomes are collected at the end of the cultivation season from vegetation plants that are four-six years old. The natural herb is highly fragrant and has light hot taste. These rhizomes contain volatile oil, eugenol, methyl cinnamate, volatile diarylheptanoids, well-known as galangol. In addition to this, the plant comprises flavonoids (galangin, galangin-3-methyl ether and Kaempferide), gingerol, starch, tannins and resins.
Galangal oil is soluble in Alcohol and oils & insoluble in water. Used as a spice, Galangal essential oil also discovers huge application in numerous therapeutic preparations. It is useful in breathing problems and in rheumatism, especially in bronchial catarrh. Galangal has been used for centuries in conventional eastern remedies. In China, traditional medicine holds that it has warming properties. The only safety measures concerned with galangal oil is that it should not be used during pregnancy, breastfeeding and should not be used for kids.
As this oil is regarded a hot oil, it is suggested to be used only with a carrier when it is used to the skin. Since galangal is a hot oil it has aphrodisiac features to this day as the comfort it generates when it hits areas of one's body can activate excitement, especially when it is combined with ginger, clove, and cinnamon.