Galangal is primarily used in Asian cooking spices and herb medicine.
Specifications :
Moisture : Max 14% , Packing : 40 kg / bag , Color : Natural brownish , Drying Process : Natural Dry Sunshine , Certificate provide : Fumigation , Phytosanitary & Origin country , Capacity : 250 MT / monthly , Shelf life: 1 year , Shipping : FOB or CIF , Origin : Indonesia
Dear Sir/Madam
Allow us to introduce our company as a exporter of Agricultural Products, Seaweed, herbs and spices, COFFEE, Coriander, Nutmeg, CLOVE OIL, Dried Alpinia Galangal, Cinnamon, Cardamom, Dried GINGER, Dried Clove, Sacha Inchi, Seeds and Food from Indonesia.
If You want to import or buy products from Indonesia, You can contact us:
Name: Irfan Bahtiar
From : Malang City, East Java, Indonesia,
Company: CV Jaring Indo Perkasa
We do hope the product will meet your requirement and we shall be very pleased to have your inquiry and valuable order in due time.
In case you need any further information, please do not hesitate to contact us.
Thank you for your time.
Best regards,
CV JARING INDO PERKASA
Irfan Bahtiar
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 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.
Dried galangal
- Dried galangal is made from galangal root after being sliced and dried. Dried galangal is processed using natural methods, without using toxic chemicals or additives, so it is very safe for users' health.
- Color: light brown to reddish-brown
- Packing: In 25kgs PP bag; 14Mts per container 40 HQ ; or as buyer's request.
- Payment: T/T, L/C
- Delivery: 7 - 10 Days after signed Sales Contract
- Origin: Vietnam
Galangal powder
- Galangal powder is made from galangal root using modern technology. The galangal root is dried and then ground into fine powder. The processing process does not use additives or toxic chemicals.
- Packing: In 25kgs PP bag; 14Mts per container 40�??HQ ; or as buyer's request.
- Payment: T/T, L/C
- Origin: Vietnam
Gallangal bears striking resemblance to ginger, but with uneven brown skin color. When cut, gallangal has whiter and less strong aroma compared to ginger. This rhizoma is usually added to food to add flavor and aroma to it. It's also normally grated to be turned into crunchy bits of fried stuff like chicken or beef.
Specifications:
Origin Indonesia
Moisture : 5 - 6%
Impurity : 1 - 2%
Term of payment : TT, LC at sight
Port of Loading (POL) : Semarang, Indonesia
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.
Dried galangal is a spice commonly used in Asian cuisine for its pungent and aromatic flavor. It adds depth to dishes with its peppery, citrusy notes. Nutritionally, dried galangal is low in calories and fat but contains essential oils such as cineole and eugenol, which may have antibacterial and anti-inflammatory properties. It also provides small amounts of vitamins and minerals, including vitamin C, iron, and potassium. Incorporating dried galangal into your cooking can enhance both the taste and potential health benefits of your dishes.
Indulge your senses with the exquisite quality of Indonesian Galangal â?? a culinary gem that elevates your dishes to new heights. Our premium Galangal, cultivated in the fertile soils of Indonesia, promises unparalleled freshness and robust flavor. Immerse your taste buds in the authentic essence of Southeast Asian cuisine.
