Dried Galangal Root Slices Gao Liang Jiang Alpinia officinarum Aromatic Spice for Hotpot Braising and Soup 500g

Dried Galangal Root Slices, known in TCM as Gao Liang Jiang (高良姜), from Alpinia officinarum, the dried rhizome of the galangal plant. Sourced from Guangdong and cut into whole or sliced pieces, this warming pungent herb is traditionally associated with dispersing cold in TCM theory. Widely valued as a culinary spice for hotpot, braised dishes, and slow-cooked soups. A natural botanical ingredient for kitchen and herbal use, not a substitute for medicine.

Key Selling Points

• Authentic dried Gao Liang Jiang (高良姜) rhizome slices from Guangdong
• Botanical source Alpinia officinarum, a classic warming pungent TCM herb
• Aromatic spice widely used in hotpot bases, braising liquids, and marinades
• Whole and sliced forms suitable for decoction pieces and slow simmering
• 500g pack of raw edible agricultural product for culinary and herbal use

Quality & Sensory

Typically reddish-brown to pale brown slices with a firm, dense texture and fibrous cut surface. The aroma is characteristically pungent, warm, and slightly camphoraceous. When simmered, it typically releases a sharp, spicy, ginger-like flavor with lingering warmth.

Technical Specifications

Usage Scenarios

• Add to hotpot and spicy pot bases for warm aromatic depth
• Simmer in braising liquid for braised meats and卤菜-style dishes
• Include in slow-cooked soups and herbal decoctions
• Use in marinades and spice blends for stewed dishes

Traditional Uses

In TCM theory, Gao Liang Jiang is a warming pungent herb traditionally associated with the spleen and stomach channels and traditionally used to disperse internal cold. In folk and culinary practice, it is a staple aromatic in southern Chinese braising spice packets, hotpot bases, and slow-simmered meat soups, often paired with star anise, cinnamon bark, and cloves. It is also traditionally added to congee and winter warming dishes.

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