Find Verified Galangal Roots (Alpima Galangal) Suppliers, Manufacturers and Wholesalers

1. Moisture : Max 12% 2. Packing : 40 kg / bag 3. Color : Natural brownish 4. Drying Process : Oven Drying 5. Certificate provide : Fumigation , Phytosanitary & Origin country 6. Capacity : 25 MT / month 7. Shelf life: 1 year 8. Shipping : FOB 9. Origin : Indonesia.

Specification - Origin: Viet Nam - Type: Galangal - Taste: Acetic, sweet and hot - Color: yellow, brown, natural color - Moisture: 13% - Shelf life: 12 months - Packing: Bulk package, vacuum pack or customer's requirement

Galangal rhizomes widely vary in size and shape and have a cylindrical, branched appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones.

Sourced from Indonesia\'s fertile lands, our galangal adds a bold, peppery flavor with a hint of citrus. A key ingredient in Southeast Asian cuisine, it enhances soups, curries, and sauces with its unique, aromatic taste.

Galangal

PRODUCT INFO Galangal rhizomes widely vary in size and shape and have a cylindrical, branched appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones. USES Galangal, botanically classified as Alpinia officinarum, is the underground rhizome of a tropical shrub that belongs to the Zingiberaceae family. Also known as Siamese ginger and Thai ginger, there are two main species of Galangal known as Greater Galangal and Lesser Galangal, varying in size, shape, and taste, but both species are used to flavor culinary dishes. Galangal has been utilized for its medicinal properties in Asia for thousands of years and is predominately used today to flavor Southeast Asian cuisine. Galangal adds a warm, sweet, and pungent flavor to dishes, similar to ginger but stronger in flavor, and can be found in fresh, dried, and powdered form. SEASONS Galangal is available year-round.

Product Name: Frozen Galangal Scientific Name: Alpinia galanga Form: Whole, sliced, diced, or julienned Color: Natural light yellow to cream Flavor: Distinct aromatic and spicy taste, characteristic of fresh galangal

Greater Galangal is the dried rhizome of the plant Alpinia galanga. This is a perennial, robust, tillering, rhizomatous herb. A native of Indonesia, it is currently cultivated in all Southeast Asian countries, India, Bangladesh, China and Surinam. The plant requires sunny or moderately shady locations with fertile moist soil preferably sandy or clayey, rich in organic matter with good drainage. In the tropics, the plant occurs up to an altitude of 1200mtrs. The rhizomes have many applications in traditional medicines such as for skin diseases, indigestion, colic, dysentery, enlarged spleen, respiratory diseases, mouth, and stomach cancer. Rhizomes show anti-bacterial, anti-fungal, anti-protozoal, and expectorant activities. The young rhizome is a spice used to flavour various dishes in Malaysia, Thailand, Indonesia, and China.