51. Galangal: Greater

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch51

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Galangal: Greater, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch51

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • galangal: greater;
  • greater galangal (or galanga) - native to Java and Malaysia, referred to as “Java galangal”;
  • “blue ginger” or Thai galangal - a spice used in Indonesian and Thai cooking;
  • greater galangal plant - grown from a rhizome, stiff stalks with long leaves;
  • greater galangal, having methyl cinnamate, cineole, camphor and dipentene;
  • greater galangal - vitamins A and C and minerals, as sodium and iron;
  • essential oil, after drying, size reduction and steam distillation - greater galangal and volatile oil;
  • oil, light yellow mobile liquid - mildly pungent, earthy and camphoraceous aroma;
  • greater galangal rhizome - seasoning in Southeast Asian cooking;
  • particles of rhizome - source of contamination


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Uses

  • Identification Numbers

  • References