At Sterling Exports Inc., we are proud exporters of Galangal Roots, a prized spice in Asian and Oriental cuisines. Though related to ginger in appearance, Galangal stands apart with its unique citrusy, earthy aroma and hints of pine and soap in flavor.
Used extensively in Thai, Indonesian, Malaysian, and Vietnamese dishes, Galangal is a key ingredient in soups, curries, and spice pastes. It is available in different forms — whole root, cut, dried, or powdered — ensuring flexibility for both culinary and industrial applications.
The fresh galangal root is hard and requires a sharp knife for slicing, while its dried and powdered forms offer ease of use. With over four decades of expertise, Sterling Exports ensures consistent supply, premium quality, and international-standard packaging for global markets.
Galangal Roots (Whole & Grounded)
Alpinia galanga
Zingiberaceae (Ginger Family)
Brownish-beige root, fibrous and firm in texture
Citrusy, pine-like, earthy with subtle soapy undertones
Whole root, sliced dried root, ground powder
Oriental curries, soups, broths, sauces, spice mixes, medicinal formulations
The history of Galangal Roots (Alpinia galanga) dates back nearly a thousand years, originating in Southeast Asia. Often referred to as the “Spice of Life” in ancient Chinese and Ayurvedic medicine, Galangal was used to aid digestion, treat inflammation, and boost vitality. Arab traders introduced it to Europe during the Middle Ages, where it was considered a powerful spice for both cooking and healing. In fact, it was once called the “Spice of the East” by Saint Hildegard of Bingen, who praised its medicinal value. Over time, Galangal became a staple in Thai curries, Indonesian satay marinades, and European herbal remedies, making it one of the most versatile spices in history.
Galangal is often called the “Thai Ginger”, though its flavor is sharper and more citrusy than ginger.
It belongs to the same family as ginger and turmeric.
Fresh Galangal is harder and denser than ginger, making it more challenging to slice.
In Thai cuisine, Galangal is a key ingredient in Tom Yum soup.
In medieval Europe, it was known as the “spice of life” for its medicinal qualities.
It has been used in Ayurvedic medicine for centuries to improve digestion and immunity.
Galangal contains antioxidants and essential oils with anti-inflammatory properties.
Unlike ginger, Galangal has a piney, almost medicinal flavor that adds depth to curries.
It was a prized spice in Silk Route trade between Asia and Europe.
Galangal essential oil is also used in perfumery and natural remedies.