Galangal, a rhizome related to ginger and used widely in Southeast Asian cuisine and traditional medicine, has a history of use for digestive complaints, including dyspepsia. Historical texts in Ayurvedic and Traditional Chinese Medicine (TCM) attribute carminative, stomachic, and anti-nausea properties to galangal (both Alpinia galanga and Alpinia officinarum species), often recommending it for symptoms such as bloating, flatulence, and discomfort after eating. These uses are based on longstanding empirical application rather than systematic clinical evidence.

Modern pharmacological studies have identified several bioactive compounds in galangal, such as galangin and flavonoids, which may have anti-inflammatory and gastroprotective effects in vitro and in animal models. However, direct, high-quality clinical trials evaluating galangal’s efficacy specifically for dyspepsia in humans are lacking. Some small studies and reviews on herbal mixtures containing galangal suggest possible benefit for gastrointestinal symptoms, but galangal is not usually the sole active component, and results are not conclusive.

In summary, the use of galangal for dyspepsia is primarily supported by a tradition of use in herbal medicine, with limited preclinical data and a lack of robust clinical trials. Thus, it is rated as “traditional” with a moderate evidence score of 2.