Dried Sand Ginger Rhizome San Nai 三奈 Wholesale Culinary Herb from Guangxi

Dried Sand Ginger, known in TCM as San Nai (三奈) and also called Sha Jiang (沙姜) or Shan La (山辣), is the dried rhizome of Kaempferia galanga. This whole-form rootstock is a classic Chinese culinary and herbal ingredient, traditionally valued for its warm, pungent character. In TCM theory it is associated with warming the middle and dispelling damp. Commonly used in spice blends, braises, and decoctions. Store in a cool dry place.

Key Selling Points

• Whole dried rhizome of Kaempferia galanga supplied as a raw culinary and herbal ingredient
• Known in Chinese as San Nai 三奈 with regional names Sha Jiang 沙姜 and Shan La 山辣
• Sourced from Guangxi, a recognized growing region for this drought-tolerant herb
• Traditionally associated in TCM with a warm pungent nature that supports digestive comfort
• A staple seasoning for braised dishes, marinades, soups, and spice powders

Quality & Sensory

Typically pale beige to light brown with a compact knobby rhizome texture and a firm dry cut. The aroma is typically sharp, camphor-like, and peppery with a warm gingery note. When simmered or ground it releases a pungent fragrant taste often described as a cross between ginger and pepper.

Technical Specifications

Usage Scenarios

• Simmer whole or sliced rhizome in braises, stews, and meat dishes for aromatic depth
• Grind into powder for spice blends, marinades, and dipping sauces
• Add to herbal decoctions in traditional preparations
• Use in Southeast Asian and Cantonese style cooking such as clay pot and roast dishes

Traditional Uses

In TCM practice San Nai is traditionally regarded as warm and pungent and is associated with promoting qi movement and dispelling cold and damp in the middle burner. Folk use includes adding slices to meat soups and congee, pairing it with star anise, cinnamon, and cloves in braising spice mixes, and using it in seasonal winter dishes where warming flavors are favored.

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