Widespread use of medicinal herbs for healthcare preparations has been documented in ancient texts from the Vedas to the Holy Bible. One such wonder plant is Aromatic ginger (Kacholam), scientifically known as Kaempferia galangal, a member of the ginger family (Zingiberaceae).

Known as ‘Chandramulika’ or ‘Sati’ in Ayurveda, Kacholam finds mention as a key herb used in treatment of various respiratory ailments. The plant is native to South India. Thanks to its economic potential, the plant is cultivated extensively in Kerala and other parts of India. Nowadays, it can be seen rarely in natural forests and is more often cultivated.

The plant, a perennial herb with underground stem, is pleasantly aromatic. Two or three leaves are only seen at a time, which spread flat on the ground. Leaves are rounding ovate with a small stalk. The plant blossoms during August to September, with small white flowers having purplish spots. The aerial portion dies down to the ground level during unfavourable seasons and fresh shoots are formed before or at the beginning of the rainy season, ie from May to June.

The underground stem or rhizome has an agreeable fragment smell and a somewhat warm bitter taste. The rhizome consists of one or more prominent, fairly big, vertically oriented tuberous root stocks together with several smaller secondary tubers and a cluster of roots most of which are long and narrow while a few are shorter and tuberous at their tips. The main tuber is vertically oriented, conical in form, wider below, narrower at the tip and distinctly marked with a number of transverse scars. Directly attached to the main tuber are a limited number of smaller tubers, also vertically oriented. All these together form a large bunch that may weigh upto one kilogram.

The rhizomes are chopped into slices and dried. The dried rhizome possesses the characteristic agreeably strong odour and pungent taste sometimes to a slighter degree.

Chemical composition

Steam distillation of the triturated rhizome gives 2.4 to 3.88 per cent of volatile oil. The following compounds have been reported to be present in the oil -- ethyl pethoxycinnamate (30%), ethyl cinnamate (25 %), n-pentadecane, camphene, borneol and p-methoxystyrene. The oil from the rhizome is not produced on a commercial scale. Among the volatile oils, ethyl cinnamate is a vasorelaxant. The anti-fungal action of ethyl p-methoxycinnamate has been reported.

Medicinal uses

The rhizome of Kacholam is considered stimulating, expectorant, carminative and diuretic. It is used in the preparation of gargles, administered with honey for treatment of coughs and pectoral affections. Boiled in oil, rhizomes are applied externally to remove nasal obstructions. Roasted rhizomes are applied hot in rheumatism and for hastening the ripening of inflammatory tumour. They are also used as a wash in dandruff and for relieving irritation produced by stinging caterpillars.

Mixed with oil, the rhizomes are used in quick healing of wounds. One or two drops of the extract of fresh rhizome and garlic will be a good remedy for expelling intestinal worms in children. If chewed and swallowed, it is said to be a hallucinogen with no recorded ill effects.

The juice of the plant is an ingredient in many tonic preparations. Leaves are used in lotions and poultices for sore eyes, sore throats, swellings, rheumatism and fevers. Fresh rhizome is chewed to remove the unpleasant odour of the mouth.  Along with honey, the dried powdered rhizome is administered in the treatment of vomiting and nausea.

Commercial uses

The herb is used for flavouring rice. Rhizomes and leaves are employed as a perfume in hair washes, powders and other cosmetics. They are worn by women for fragrance and also used for protecting clothes against insects. They are eaten along with betel and areca nuts as a masticator.

(The author Jacob Varghese is a botanist and can be contacted at jacobkunthura@sancharnet.in)