Galangal

Galangal is a rhizome with a unique aroma and pungent flavor. It is widely used in Southeast Asian cuisine, especially in Thai, Indonesian, and Malaysian dishes. Galangal is also known for its medicinal properties, including its anti-inflammatory and antioxidant properties. This technical guide is intended to provide essential information for buyers of wholesale quantity of galangal raw materials.

Synonyms: Galangal is also known as Thai ginger, greater galangal, Siamese ginger, and blue ginger. In Indonesian, it is called lengkuas, while in Malay, it is known as laos.

Botanical Names: There are two species of galangal that are commonly used as food ingredients: Alpinia galanga and Alpinia officinarum. Alpinia galanga is also known as greater galangal, while Alpinia officinarum is known as lesser galangal. Both species belong to the ginger family (Zingiberaceae).

Growing Locations: Galangal is native to Southeast Asia and is widely grown in countries such as Indonesia, Thailand, Malaysia, and Vietnam. In Indonesia, galangal is mainly grown in Java, Sumatra, and Bali. Thailand is the world's largest producer and exporter of galangal, and it is mainly grown in the southern region of the country. Malaysia and Vietnam also produce galangal, but on a smaller scale.