53. Galangal: Lesser

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch53

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Galangal: Lesser, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch53

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 - lesser;
  • type of galangal plant - used in South and Southeast Asia, in cookery and medicine;
  • lesser galangal, differs from greater galangal, Alpinia galanga and Kaempferia galanga;
  • root, originating on Hainan Island in Southern China - South China and exported from Shanghai;
  • volatile oil and resinous component - containing nonvolatile fractions, galangal, galangin and kaempferid;
  • rhizome, used in culinary practices in Asia;
  • commercial production of lesser galangal's volatile oil - limited information


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Uses

  • References