Galangal Root

A mild hallucinogenic sacrament

Galangal Root - A mild hallucinogens sacrament

• Family: Zingiberaceae (Ginger family).

• Botanical Name: Kaempferia galanga.

• Synonyms: Maraba, catarrh root, China root, India root, and colic root.

• Geographical Location: Tropical Africa, India, southern China, and western Malaysia.

• Habitat: Usually in open grassy areas.

• Botanical Description: A smooth stemless herb that can grow to the height of about 5 feet ; the leaves are long, narrow blades that spread out horizontally. The flowers form a terminal spike and are white with deep red veining. The rhizome forms branded pieces that resemble ginger. They are dark reddish brown on the outside, becoming darker toward the center.

History

There are vague reports that maraba is used hallucinogenically by native peoples in various areas of New Guinea. The rhizome of galanga, rich in essential oils, is highly prized as a condiment and folk medicine in tropical regions of Asia. In the Philippines, for example, the rhizome, when mixed with oils, is employed as a poultice and is applied to boils to bring them to a head. It has a long history of medicinal use.

Chemistry

Unidentified principles in volatile oils of rhizome. The rhizome is an ingredient in ginger beer in England, however, and personal experience indicates that interesting alkaloids are present.

Primary Effects

Very mild but definitely hallucinogenic.

Preparation

Eat the whole root, approximately 3 inches per person; or add 1 tablespoon of the root, cut in small pieces, to a cup of boiling water and drink when cold.

Ritual Use

Characters in the movie The Valley, obscured by clouds (music by Pink Floyd) eat galangal root in various scenes.

Aleister Crowley uses galangal in his formula for the incense of Abremelin in Liber Aleph 111-23. The incense is used in Liber Samekh, a ritual designed for "knowledge and conversation" with your holy guardian angel.

Galangal is a stimulant and aromatic, similar to ginger. Below is a recipe for perfume:

8 parts cinnamon oil 4 parts myrrh oil 2 parts galangal oil 7 parts olive oil.

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