
Botanical Name: Alpinia Galanga
Country of Origin: China
Common Name: Galangal Root C/S
English Name: Galangal Root Cut & Sifted
French Name: Racine de Galanga Coupée et Tamisée
Hindi Name: Kulanjan
Also Known As: Greater Galangal Root, Thai Galangal, Alpinia Galanga Root, Galanga Rhizome Pieces
Part Used: Rhizome of Alpinia galanga
Description: Galangal is a perennial tropical plant that grows from thick underground rhizomes and reaches approximately 1.5 to 2 metres in height. The plant features long, lance-shaped glossy green leaves and produces upright stems topped with pale greenish-white flowers marked with reddish streaks. It is widely cultivated in Southeast Asia, particularly in Thailand, Indonesia, and Malaysia, where the warm and humid climate supports year-round growth.
Once mature, the rhizomes are carefully harvested from the soil, washed to remove adhering earth, and sliced into small sections before drying. The drying process reduces moisture while maintaining the firm texture, pale golden interior, and aromatic surface of the root pieces.
After drying, the root sections are cut and sifted into evenly sized fragments. The finished material displays a light tan to yellowish colour with fibrous edges and a dense internal structure, making it suitable for consistent blending and culinary preparation.
Uses: Galangal Root C/S is used in seasoning blends, flavouring broths and soups, spice sachets, dry culinary mixes, infused liquids, and herbal tea-style preparations where its warm, aromatic root character is desired for traditional Southeast Asian–style recipes and botanical formulations.
Storage: Store in a cool, dry, dark place in an airtight container. Refrigeration not required.
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