Ground galangal is widely used in Asian cuisine, particularly in Thai, Indonesian, and Vietnamese recipes. It is commonly added to curry pastes, soups, marinades, seasoning blends, and convenience foods, where it contributes its characteristic fresh, peppery flavour with subtle citrus notes. It is also suitable for industrial food production requiring consistent quality and flavour.
LAOS (Galangal)
Origin
Indonesia
Varieties
CTCS supplies galangal as a finely ground powder. Ground galangal offers a consistent flavour profile and is easy to incorporate into spice blends, seasonings, sauces, soups, curry pastes, and other food applications. The fine texture ensures an even distribution of flavour throughout the final product.
Applications
Ground galangal is widely used in Asian cuisine, particularly in Thai, Indonesian, and Vietnamese recipes. It is commonly added to curry pastes, soups, marinades, seasoning blends, and convenience foods, where it contributes its characteristic fresh, peppery flavour with subtle citrus notes. It is also suitable for industrial food production requiring consistent quality and flavour.
Production
Galangal is cultivated from underground rhizomes that develop in warm and humid climates. Once fully matured, the rhizomes are harvested, thoroughly cleaned, sliced, and carefully dried before being milled into a fine powder. Controlled processing helps preserve the natural aroma, flavour, and colour of the product.
Annual Harvest
The main harvesting season varies between producing regions but generally takes place during the dry season when the rhizomes have reached full maturity. After harvesting, the material is processed under carefully controlled conditions to ensure a consistent quality and year round availability.
