AI Overview+9B2B Distributor and Factory of Galangal Root "Siamese ginger"Dried galangal root, also known as Thai ginger or kulanjan, is a spice used in Asian cuisine, particularly in Southeast Asian dishes like Tom Kha soup. It has a sharp, spicy, and slightly citrusy flavor, with notes of pine and earthiness. Dried galangal is available in various forms, including slices, chips, or ground powder. It can be used to add flavor to soups, curries, and baked goods. Key aspects of dried galangal root:Flavor:Dried galangal has a more subtle flavor compared to fresh galangal, with a peppery, earthy, and citrusy taste. Forms:It can be found as whole dried slices, chips, or ground powder. Uses:Dried galangal is used in Asian cuisine, particularly in Thai dishes like Tom Kha soup, as well as curries and other dishes. Preparation:Dried galangal slices can be soaked in hot water before use to rehydrate them. Health benefits:Galangal is believed to have potential benefits like reducing inflammation and improving brain health. Substitution:When fresh galangal isn't available, powdered ginger can be used as a substitute, sometimes with a touch of lemon juice to mimic the citrus notes.
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.
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Raw and cooked minced beef samples containing commercial antioxidants or galangal (Alpinia galanga) extract were evaluated for storage stability at 4 1 C. Thiobarbituric acid (TBA) values of raw and cooked samples containing galangal extract at 5 and 10% (w/w) were significantly (p 0.05) lower than those of the controls. In raw beef, galangal extract at 10% (w/w) was as effective as -tocopherol at 0.10% (w/w) and butylated hydroxytoluene (BHT) at 0.02% (w/w) in inhibiting/minimising lipid oxidation. Galangal, a herb like ginger and turmeric belongs to the rhizome family. It is also known as 'Siamese ginger' and is commonly used in Southeast Asian cuisine, especially Thai.
The name galangal is derived from the Chinese word for ginger. Botanically it is known as alpinia galanga. This tuber is known to have numerous medicinal and health benefits. And sit is used by many homeopaths and healthcare professionals.
Health benefits of Galangal Root::
1. Galangal contains anti-inflammatory properties and therefore is beneficial in treatment of arthritis and rheumatoid arthritis.
2. It also helps to relieve discomfort caused due to inflammation of the abdomen and ulcers too.
3. To curb sea and motion sickness, nausea, chew a few slices of fresh galangal.
4. Galangal contains a host of anti-oxidants that helps to minimize the damage caused by free radicals and other toxins in the body.
5. To improve blood circulation in the body, include galangal in your diet.
6. If you suffer form diarrhoea, chew a few slices of fresh galangal to seek relief.
7. Besides being a rich source of iron, sodium, vitamins A and C, it contains flavonoids and phytonutrients.
Specifications:
Product Name : Galangal Root
Packing : 50kg jute bag packing
Crop : High quality,Current Year.New Crop
Colour : brown, big size, clean
Moisture : 14% Max
Admixture : 1% max
Other Information:
Product Name : Galangal Root Extract
Latin Name : Rhizoma Alpiniae Officinarum
Part of Plant Used : Root
Test Method : HPLC/UV
Appearance : Brown Powder
Odor : Characteristic
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
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.
The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.
Description
Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).
The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair.
Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue.
The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.
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