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.

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