Galangal originates from Southeast Asia and has been cultivated in Indonesia, Malaysia, Thailand, and India. In Indonesia, its distribution includes Sumatra, Java, Madura, Bali, Nusa Tenggara, Kalimantan, Sulawesi, Ternate, Tidore, Maluku, and Ambon. Based on its type, the community knows 2 kinds of galangal: white-rhizome galangal and red-rhizome galangal. Generally, red-rhizome galangal is widely used as a medicinal ingredient, while white-rhizome galangal is used as a cooking spice.

Grows ideally in areas at an altitude of 1–1,200 meters above sea level (m.a.s.l.), rainfall of 2,500–4,000 mm/year, air temperature of 25–29 °C, and regions exposed to high-intensity sunlight. It prefers soil that is moist, loose, and well-drained.

• Rhizome: Red or light yellow-white color, segmented, shiny surface, fleshy, coarsely fibrous, has a distinctive aroma with a pungent taste.

• False Stem: Erect, round, a collection of leaf sheaths, unbranched, reddish-green color, smooth surface.

• Leaves: Simple (single), short stalk, lanceolate shape with a pointed tip, pinnate venation, green color, smooth leaf margin.

• Flower: Erect raceme-shaped inflorescence, stalked, the calyx is bell or funnel-shaped, white to greenish-white. The corolla (petals) buds at the tip, elliptical shape, white.

• Fruit: Berry, round, hard, green (young fruit).

• Seed: Small, oblong, and black color.

• Propagation: Through pieces of rhizome that have growth buds. Select mature galangal (9–10 months), sow (2–4 weeks) until shoots and roots grow, then plant in the medium.

Remedy for white spots on the skin (panu/tinea versicolor), diabetes, rheumatism, treats common cold (masuk angin), diarrhea, lowers cholesterol, maintains body stamina, and has anticancer properties.

Terpenoids, tannins, phenols, flavonoids (galangin, kaempferol, quercetin), saponins, carotol, cineole, fenchyl acetate, β-caryophyllene, methyl cinnamate, camphor.