Gao Liang Jiang (Alpinia officinarum) — Dried Galangal Rhizome, 50g Pouch for Culinary & Herbal Use

Gao Liang Jiang (Alpinia officinarum), commonly known as Galangal or Lesser Galangal, is the dried rhizome of a warming culinary and traditional herb known in Traditional Chinese Medicine (TCM) as Gāo Liáng Jiāng (高良姜). Long prized as a pungent, warming spice and food-herb, Gao Liang Jiang has been used to warm the middle, disperse cold, and support digestive comfort. Its nature is pungent and hot, making it a robust yet focused herb for warming the Stomach and Spleen and moving stagnant qi.

Key Selling Points

• Traditional warming food-herb and culinary spice
• Dried Alpinia officinarum rhizome
• 50g resealable pouch, new-crop stock
• Pungent, hot nature for warming the middle
• Suitable for both kitchen and herbal decoction use

Quality & Sensory

Each batch is carefully dried to preserve its reddish-brown skin, firm fibrous texture, and intense aromatic warmth. When sliced or crushed, it releases a sharp, peppery, ginger-like fragrance with subtle camphor notes. In decoction or slow-simmered broths, it yields a pungent, warming taste that lingers gently on the palate, adding depth and heat to culinary and herbal preparations alike.

Technical Specifications

Usage Scenarios

• Culinary spice for braises, soups, and stews
• Herbal decoction ingredient
• Warming tea blends
• Commercial food preparation
• Traditional food-therapy cooking

Traditional Uses

In folk herbal practice, Gao Liang Jiang is decocted alone or with other warming herbs to support digestive warmth during cold seasons. It is a common ingredient in slow-cooked soups and braised dishes, where it pairs with ginger, cinnamon bark, and fennel. As a daily tea, it is brewed in small amounts with jujube or tangerine peel for a pungent, warming infusion that suits cool weather.

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