Raw Fresh Galangal

Raw Fresh Galangal – Clean Ingredients, Authentic Spicy Aroma, Traditional Standard

1. Brief Introduction

“Raw Fresh Galangal is a product with its peel intact, unprocessed, harvested from standard-compliant growing regions and carefully selected. A familiar ingredient in Vietnamese cuisine, fresh galangal brings a characteristic aroma and spiciness to both rustic and high-end dishes.”

2. Key Features

• “Large, firm galangal roots with intact peel, no bruising.”
• “Strong aroma, mild spiciness, bright color.”
• “Unprocessed, easy to store and transport.”
• “No chemicals, no preservatives.”

3. Applications & Usage

• “Used for dishes like mock civet cat stew (giả cầy), stewed snails with green bananas (om chuối đậu), braised fish, braised meat, etc.”
• “Can be sliced, ground, or crushed as needed.”
• “Raw material for processed galangal products (ground, dried, pickled).”
• “Used in cooking, pharmaceuticals, or for making infused liquor.”

4. Superior Advantages

• “Preserves the natural flavor and aromatic essential oils of fresh galangal.”
• “Easily processed for various purposes.”
• “Suitable for use in households, restaurants, or production facilities.”
• “Reasonable price, large quantity supply.”

5. Product Information

• “Type: Whole fresh galangal roots, with peel”
• “Specification: Large, uniform roots, clean of soil”
• “Weight: Flexible according to packaging requirements”
• “Packaging: Mesh bag, PE bag, or sack”
• “Storage: Cool, dry place or in a cool storage”
• “Shelf Life: 7–10 days at room temperature, 20–30 days in cool storage”

6. Usage Suggestions

Wash thoroughly, then slice, crush, or grind according to the dish. Can be sun-dried/oven-dried to make dried galangal, or soaked in alcohol for long-term use.