Galangal

The term galangal, sometimes written as galanga, refers to any of four members of the Zingiberaceae (ginger) family of plants. Alpinia galangal, or greater galangal, is the most common variety featured in Thai cuisine and is also known as Thai galangal, Thai ginger and blue ginger. Alpinia officinarum, or lesser galangal, differs from greater galangal in that the root or rhizome is darker in color and imparts a mildly sweet flavor reminiscent of cinnamon. Two other related species, Kaempferia galangal and Boesenbergia pandurata, are erroneously grouped under the galangal umbrella and collectively called Chinese ginger. However, the cut and sifted or powdered form of the herb referred to as galangal root is usually obtained from greater galangal. Frequently used common names for this species include chewing John and little John chew, as well as the generic term Chinese ginger.

Although this herb has been enjoyed as a culinary spice for centuries. Galangal root also has a long history of use in folk magic, including hoodoo root magic. Reputedly, chewing the root and spitting on the floor is a sure-fire way to win a court case. Alternatively, wearing oil infused with the root is said to balance the scales of justice in your favor.