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Greater Galangal

Supplier From India
Jan-17-25

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.

Price and Minimum Quantity

Price: Negotiable
MOQ: Not Specified

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More Items Similiar to: Greater Galangal

GOLD Member
Jun-17-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
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.
VERIFIED
Mar-26-24
Supplier From Bogor, West Java, Indonesia
 
GALANGAL POWDER : Galangal is a root herb that belongs to the ginger family and is commonly used in Southeast Asian cuisine for its unique flavor and aromatic properties. There are two main types of galangal: Greater Galangal (Alpinia galanga) and Lesser Galangal (Alpinia officinarum).

WE SUPPLY ONLY ON POWDER
Feb-17-15
Supplier From Coimbatore, Tamil Nadu, India
GOLD Member
Nov-23-20

Galangal

MOQ: Not Specified
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
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.

PRODUCT INFO
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.

USES
Galangal is primarily used in Southeast Asian cooking, lightly crushed or pounded as an aromatic to add an earthy and pungent flavor. The rhizome can be thinly sliced and added to stir-fries, boiled into curries, cooked into satay, mixed in applesauce, lightly tossed into salads, or used to flavor soups such as tom kha gai, a Thai coconut soup, or samlor kor ko, which is a Cambodian vegetable soup. It can also be used in stews, rice, and noodle dishes. Galangal is often mixed into seafood dishes as it has a flavor that can mask fishiness and is also commonly boiled into a tea. The rhizome can be found fresh or in dried and powdered form, and when ground, the flavor becomes milder but earthier. Galangal root pairs well with meats such as poultry and fish, shellfish, garlic, onions, tamarind, chiles, lemongrass, bell peppers, and green onions. The fresh rhizome will keep 1-2 weeks when stored in the refrigerator, and ground Galangal will keep up to one year when stored in a cool, dry, and dark place.

SEASONS
Galangal is available year-round.
VERIFIED
May-07-22
Supplier From Jhansi, Uttar Pradesh, India
 
Pale yellow Khulanjan Alpinia Galangal, Packaging Type: Box

Product Specification
Packaging Type Box
Color pale yellow
Packaging Size 200gm
Part Used Root
Scientific Name Alpinia Galanga
Shelf Life 365
Brand NT
Botanical Name Alpinia Galanga
Medicine Type yes
Country of Origin Made in India
Minimum Order Quantity 50 Kilogram
Product Description
Description :

Greater Galanga is the dried rhizome of a plant Alpenia galanga. This is a perennial, robust, tillering, rhizomatous herb. The plant is 1.8 to 2.1 mtrs high and bears perennial rhizome (2.5 to 10 cm thick), which are deep orange to brown in colour, aromatic, pungent and bitter.

Details :

Hindi Name : Kulanjan,Pan ki jar,Khulanjan

English Name : Siamese Ginger

Botanical Name : Alpinia galanga Wild Linn

Tamil Name : Perratthei

Malayalam Name : Kol-ingi

Oriya Name: Aichal, Tikshnamula

Tamil Name: Akkulati, Anaivacampu

Medicinal Uses / Benefits :

Alpinia species show promise as anti-fungals, hypotensives, enhancers of sperm count and motility.
Additional Information
Item Code H164
Delivery Time 4 days
Port Of Dispatch Jhansi
Production Capacity any
Packaging Details As per client Requirement
Jul-02-21
Buyer From Malang, Jawa Timur, Indonesia
Jul-02-20
Supplier From Mumbai, Maharashtra, India
 
Galangal Roots (Alpima Galangal)


Product Price: Ask Latest Price

Product Details:

Packaging Size 20 kg
Packaging Type PP bag
Is It Dried Dried
Moisture 12 %
Botanical Name Alpinia Galangal
Appearance Reddish brown thumb shaped pieces

Alpinia galanga, a plant in ginger family, is an herb used in cooking, especially in indonesian cuisine and Thai cuisine. It is one of four plants known as galangal, and is differentiated from the others with the common name greater galangal (or simply Thai galangal). The galangals are also called blue ginger or Thai ging
Nov-04-15
Supplier From Alappuzha Dist, Kerala, India
 
We offer alpinia galanga. Alpinia galanga. Different trade names are kolinjan, dumpurashtram, perarathai, galangal roots.

Alpinia galanga is also known as kolinjan in india. It is associated to the zingiberacease family. The rhizome of greater galangal is used to treat variety of diseases in traditional medicine system. It is used to treat cough, bronchial catarrh, ache, lumbago, rheumatic pains, chest pain, and diabetes, improve appetite, liver, kidney disease etc. In ayurveda, kulanjan is known for its bitter, heating, pungent stomachic properties and used for improving digestion and appetite, taste, voice, vata roga (arthritis, gout, rheumatism etc.) treatment. It is a digestive tonic that promotes appetite and relieves flatulence. The paste of whole plant with honey is used to decrease urine production and also to treat whooping cough.

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