Greater galangal, washed fresh or dehydrated in natural aromatic slices.
Essential rhizome in Southeast Asian cuisine and botanical extracts, characterized by sharp pine-citrus aroma and high essential oil content. Exported fresh in refrigerated consignments or dried in sun/kiln-cured slices.
What we sell against
Physical specifications and forms
Fresh Export Grade A
Mature rhizomes with soil completely washed off, roots trimmed, free from pest damage, packed with intact node sections.
Dehydrated Slices
Uniform 3mm–5mm transverse slices dried to below 10% moisture, retaining the characteristic pungent galangol aroma.
Milled Powder (Mesh 60–80)
100% pure Alpinia galanga powder for instant soup bases, curry paste manufacturing and seasoning blends.
Curry paste production and botanical flavourings
Getting it into a container
Fresh galangal is loaded at +10°C to +12°C. Dried slices ship under ambient standard container terms.
Galangal — questions buyers ask
Answers from the trading desk. If yours is not here, put it in the enquiry and it will be answered in the reply.
Yes. Fresh galangal and fresh ginger share compatible temperature ranges (+11°C to +13°C) and atmospheric ventilation requirements. We regularly arrange consolidated split-lot reefer shipments for buyers wanting both lines without committing to two full containers.
Our line is authentic Thai Greater Galangal (Alpinia galanga), which features larger rhizomes with a pale cream flesh, pinkish buds, and a piney, camphorous-citrus aroma, distinctly different from the smaller, more peppery Lesser Galangal (Alpinia officinarum).
Dried slices stored in cool, dry conditions away from direct sunlight hold their essential oils and flavour integrity for up to 24 months.
Tell us the grade and the port.
We reply with an indicative price, a packing plan and container fill, and what we can send as a sample.