ข่า (Kha) / Galangal
Family: Zingiberaceae
Alpinia galanga, known in Thai as ข่า (Kha), is a perennial rhizomatous herb related to ginger. It is both a cornerstone of Thai cuisine and a respected medicinal plant used for treating digestive disorders, inflammation, and infections.
Botanical Characteristics
The plant grows up to 2 meters tall with upright, smooth green stems and lanceolate leaves. The rhizomes are aromatic, pale brown on the outside and white inside, with a sharp, peppery scent. It thrives in warm, humid environments and fertile, well-drained soil.
Use in Thai Traditional Medicine
ข่า is used to treat indigestion, colds, and motion sickness. Decoctions made from the rhizome reduce bloating, nausea, and stomach cramps. Its warming properties stimulate circulation and clear internal dampness. Topical applications help relieve muscle and joint pain.
Medicinal Compounds
Contains galangin, cineole, and eugenol, which exhibit antibacterial, anti-inflammatory, and antioxidant effects. The essential oil of galangal supports respiratory health and protects against infections.
Culinary and Nutritional Uses
Galangal is a key ingredient in Thai soups such as Tom Yum and Tom Kha Gai. It adds citrusy, peppery fragrance and enhances digestion after heavy meals. The rhizome can be used fresh, dried, or powdered.
Cultivation Notes
Alpinia galanga prefers partial to full sunlight and moist, rich soil. It is propagated by dividing rhizomes and grows well in tropical gardens. Harvesting can begin after 10–12 months, once rhizomes mature and develop full aroma.
Disclaimer: This information is provided for educational and historical purposes only. It is not intended as medical advice. Always consult a qualified healthcare professional before using any herbal preparation.
