Lesser Galangal Rhizome Extract
Specifications
latin name: Rhizoma Alpiniae Galangae
Ingredient: galangine, alpinin 10%~90%
Extract Ratio:10:1,20:1
Appearance: Brown fine powder
Inspection method: UV
Molecular formula: C27H32O14
Product introduction
It is used in various Asian cuisines (for example in Thai and Lao
tom yum and tom kha gai soups, Vietnamese Hue cuisine (tre) and
throughout Indonesian cuisine, for example, in soto). Though it is
related to and resembles ginger, there is little similarity in
taste.
In its raw form, galangal has a citrusy, piney, earthy aroma, with
hints of cedar and soap (saponins) in the flavor; its flavor is a
complement to its relative ginger, but galangal has little of the
peppery heat that raw ginger has. It is available as a whole
rhizome, cut or powdered. The whole fresh rhizome is very hard, and
slicing it requires a sharp knife. A mixture of galangal and lime
juice is used as a tonic in parts of Southeast Asia.
Main Functions
It is used in various Asian cuisines and throughout Indonesian
cuisine, Though it is related to and resembles ginger, there is
little similarity in taste.
In its raw form, galangal has a citrusy, piney, earthy aroma, with
hints of cedar and soap (saponins) in the flavor; its flavor is a
complement to its relative ginger, but galangal has little of the
peppery heat that raw ginger has. It is available as a whole
rhizome, cut or powdered. The whole fresh rhizome is very hard, and
slicing it requires a sharp knife. A mixture of galangal and lime
juice is used as a tonic in parts of Southeast Asia.
1.Packing Detail:25kg/drum OR as per your request.
2.Storage: Stored in a cool & dry well closed container, keep away from
moisture and strong light,high temperature.
3.Shelf life: Two years when properly stored.
