Alpinia officinarum

Alpinia officinarum

Plant Family

Zingiberaceae

Botanical Description

Alpinia officinarum is a perennial rhizomatous herb that grows 100 to 150 cm tall. The rhizome is cylindrical, 1 to 2 cm in diameter, with a reddish-brown outer surface and pale interior. The leaves are linear-lanceolate, 20 to 30 cm long and 1.5 to 2.5 cm wide, with smooth margins and pointed tips. The flowers are white with red streaks, arranged in terminal racemes 6 to 10 cm long. Each flower has a tubular structure with a prominent lip. The fruit is a red, spherical capsule containing small seeds.

Cautions

Start with lower doses to assess tolerance. Discontinue use 2 weeks before scheduled surgery due to potential blood-thinning effects. Not a substitute for prescribed medications in serious digestive or circulatory conditions. Consult a qualified herbalist or healthcare provider before use if taking medications or managing chronic health conditions.

Habitat

Native to subtropical and tropical regions of Southeast Asia. Grows naturally in forest margins, shaded areas, and moist lowland environments. Thrives in humid conditions with partial shade. Found at elevations from sea level to 1000 meters.

Harvest Months

October, November, December

Root Harvest Time

Late autumn (after die-back), Year 4+

Harvest Instructions

Harvest rhizomes when the plant is 4 to 6 years old for optimal potency. Dig carefully to avoid damaging the rhizome. Remove aerial parts and wash the rhizome thoroughly. Cut into slices 2 to 3 mm thick for drying. Dry in a well-ventilated area away from direct sunlight, or use a dehydrator at 40 to 50°C. The rhizome is ready when it snaps cleanly and has a moisture content below 12 percent.

Drying & Storage

Slice fresh rhizomes 2 to 3 mm thick immediately after harvest. Dry in a well-ventilated area away from direct sunlight, or use a dehydrator at 40 to 50°C. Drying takes 3 to 7 days depending on humidity. The rhizome is ready when it snaps cleanly and has a moisture content below 12 percent. Store in airtight glass containers in a cool, dark place. Avoid plastic containers as they may absorb volatile oils.

Quality Indicators

Good quality dried galangal has a reddish-brown to dark brown exterior with a pale interior. The aroma should be strong, warm, and spicy with hints of ginger and pepper. The texture should be hard and woody, snapping cleanly when bent. Avoid pieces that are soft, moldy, or have a musty smell. The taste should be intensely pungent and aromatic.

Shelf Life

1 to 2 years when stored properly in airtight containers away from light and heat. Ground powder loses potency faster, use within 6 months.

Geographic Distribution

Native to southern China, particularly Hainan Island and Guangdong Province. Cultivated in Thailand, Vietnam, Indonesia, India, and other parts of Southeast Asia. Also grown in tropical regions of Africa and Central America for commercial use.

Sustainability Notes

Alpinia officinarum is widely cultivated and not currently threatened in the wild. Sustainable harvesting involves leaving a portion of the rhizome to allow regeneration. Commercial cultivation reduces pressure on wild populations. Choose suppliers who practice ethical cultivation methods. The plant regenerates well when properly managed.

Growth Conditions

Requires warm, humid conditions with temperatures between 20 and 30°C. Prefers partial shade to full sun. Grows best in rich, well-drained, slightly acidic soil with pH 5.5 to 6.5. Needs consistent moisture but does not tolerate waterlogged conditions. Protect from frost. Benefits from regular application of organic mulch. Requires high humidity above 60 percent for optimal growth.

Plant Size

100 to 150 cm tall, spreading 60 to 90 cm wide

Pests & Diseases

Susceptible to root rot in waterlogged soil. May be affected by spider mites in dry conditions. Aphids can infest young shoots. Fungal leaf spot may occur in overly humid environments with poor air circulation. Rhizome rot caused by Fusarium species can affect plants in poorly drained soil. Nematodes may damage roots in infected soil.

Cultivation & Propagation

Propagate by division of rhizomes in spring. Cut rhizome sections 5 to 8 cm long, each with 2 to 3 growth buds. Plant 5 to 8 cm deep in prepared beds with spacing of 30 to 40 cm. Water regularly during the growing season. Apply balanced organic fertilizer every 4 to 6 weeks during active growth. Mulch around plants to retain moisture and suppress weeds. In temperate climates, grow in containers and overwinter indoors.

Plant Parts Used

Rhizome

Medicinal Actions

Analgesic, Anti-inflammatory, Antiemetic, Antimicrobial, Carminative, Circulatory stimulant, Digestive stimulant, Stomachic

Body Systems

Cardiovascular, Digestive, Immune, Respiratory

Effects on the Body

Stimulates digestive secretions and improves appetite. Reduces nausea and vomiting by calming the stomach. Promotes healthy circulation and warms the body. Supports the respiratory system by helping to clear congestion. Has anti-inflammatory effects that may ease joint discomfort. Antimicrobial properties support immune function. May help relieve intestinal gas and bloating.

Active Constituents

Volatile oils (1,8-cineole, eugenol, methyl cinnamate), Diarylheptanoids (galangin, alpinin), Flavonoids (kaempferol, quercetin), Glycosides, Phenylpropanoids, Sesquiterpenes, Galangol

Safety Information

Dosage

Dried rhizome: 2 to 4 grams daily as decoction or powder. Tincture (1:5, 45% alcohol): 2 to 4 ml three times daily. Infusion: 1 teaspoon dried rhizome per 250 ml hot water, steep 10 to 15 minutes, drink up to 3 times daily. Capsules: 500 to 1000 mg dried rhizome powder, 2 to 3 times daily with meals.

Culinary Use

Essential ingredient in Southeast Asian cuisine. Used fresh or dried in soups, curries, and stir-fry dishes. Adds warm, peppery flavor to fish and meat dishes. Key component in Thai tom yum and tom kha soups. Used in spice blends and curry pastes. Combines well with lemongrass, ginger, and coconut milk. In Europe, historically used to flavor beverages and vinegars.

Folklore & Historical Use

Used in Traditional Chinese Medicine for over 1000 years to treat digestive disorders and cold conditions. Mentioned in ancient Chinese medical texts including the Ben Cao Gang Mu. Brought to Europe through Arab traders in the Middle Ages. Used by Hildegard von Bingen in the 12th century as a heart tonic and digestive aid. In Ayurvedic medicine, used to stimulate digestion and reduce respiratory congestion. Historically valued as both medicine and spice along ancient trade routes.

References

World Health Organization. (1999). WHO Monographs on Selected Medicinal Plants, Volume 1.
European Medicines Agency. (2012). Assessment report on Alpinia officinarum Hance, rhizoma.
Bensky, D., Clavey, S., & Stöger, E. (2004). Chinese Herbal Medicine: Materia Medica. Eastland Press.
Mills, S., & Bone, K. (2000). Principles and Practice of Phytotherapy. Churchill Livingstone.
Williamson, E. M. (2003). Potter's Herbal Cyclopaedia. C.W. Daniel Company.

Submitted by:
María Hrefna Hjálmarsdóttir Ringdal