52. Galangal: Kaempferia

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch52

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Galangal: Kaempferia, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch52

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



  • Kaempferia galangal, referred to somewhat erroneously as “lesser galanga”;
  • rhizome, used in dishes in Bali – leaves, finely sliced and eaten as a salad in Malaysia;
  • K. galangal, glabrous, perennial, aromatic herb - pleasing to the eye;
  • aromatic undergrowth - important part of plant;
  • K. galanga rhizome, yielding essential oil of around 1% - using a roller mill, and steam distillation;
  • oil, light or greenish-brown mobile liquid - odor characteristic of rhizome, peppery and camphoraceous;
  • galangal oil constituents;
  • chemical analyses, from commercial producers of galangal oil;
  • rhizome of K. galanga - used in culinary practices of Southeast Asia;
  • processed foods, oil the natural choice - freedom from contamination and ease of standardization


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Uses

  • References