In its raw form, galangals have a stronger taste than common ginger. They are 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.

The rhizomes are used in various Asian cuisines (for example in Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tre) and throughout Indonesian cuisine, for example, in soto).

Though it is related to and resembles ginger, there is little similarity in taste.

Style: fresh galanga

Specification

Colour : white

Maturity          : naturally 100%

Storage            : set at 5-6 degree celsius

Packing            : 100-200-500grs/ tray 

or as buyer's request

Style: dried galanga

Specification

Color   : brown

Shape  : whole or slices

Moisture         : 13% max

Admixture       : 1% max

Drying process            : AD

Shelf life          : 24months

Packing            : 50kg/bag or as buyer's request

Style: galanga powder

Specification

Size      : 100% through mesh 60 holes/cm2

Moisture         : 12 % max

Admixture       : 0.5 % max

Packing            :  25Kg,50kg/PP+PE bag

or as buyer's request

16 MT/ 20 FCL

Transaction:

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