• Scientific Name: Alpinia galanga (L.) Willd., a traditional culinary rhizome ingredient from the Zingiberaceae family. Galangal Root is the dried rhizome portion of the plant.
• Also Known As: Galangal Root, Greater Galangal, Thai Ginger, Siamese Ginger, Laos Root, Galanga Root, Lengkuas, Kulanjan, Kulinjan, and Alpinia galanga Rhizome.
• What It’s Known For: A traditional aromatic rhizome ingredient known for its citrusy, peppery, earthy, slightly pine-like flavor and firm woody texture. Commonly used in soups, curries, curry pastes, spice blends, broths, marinades, and Southeast Asian-style recipes.
• How to Use: Use according to recipe requirement. The dried root may be sliced, crushed, powdered, steeped, simmered, or added to cooked dishes for aroma and flavor.
• Awafi Mill Quality: Carefully selected dried Galangal Root packed without added colors, artificial flavors, fillers, or preservatives. Store tightly sealed in a cool, dry place away from moisture, heat, and direct sunlight.
