Red Galangal Fruit Hong Kou 红蔻 Dried Alpinia Galanga Spice for Cooking and Herbal Use 500g

Red Galangal Fruit, known in TCM as Hong Kou (红蔻), is the dried ripe fruit of Alpinia galanga. Sold as loose bulk dried botanical spice, it is traditionally used in Chinese herbal practice and valued in cooking for its warm, aromatic character. In TCM theory it is considered warm in nature with a pungent flavor. Commonly added to braises, soups, and spice blends, it is a culinary and traditional herb rather than a medicine.

Key Selling Points

• Dried whole red galangal fruit from the Alpinia galanga plant
• Known in Chinese herbal tradition as Hong Kou 红蔻
• Warm pungent aromatic spice traditionally used in TCM practice
• Whole dried fruit form ideal for braising soups and spice mixes
• Bulk 500g pack suited to kitchens and herbal pantries

Quality & Sensory

Typically reddish-brown whole fruits with a firm ridged outer shell and a hollow seeded interior. The aroma is typically warm, spicy, and slightly camphor-like, and long simmering releases a pungent, gingery fragrance into braises and broths.

Technical Specifications

Usage Scenarios

• Add whole fruits to braised meats and stews for warm spice depth
• Simmer in soups and broths as part of a spice sachet
• Grind or crush into homemade spice blends and marinades
• Use in traditional herbal decoction preparations

Traditional Uses

In TCM theory, Hong Kou is regarded as warm and pungent and is traditionally associated with dispersing cold and supporting digestive comfort. In folk and culinary practice it is a familiar component of spiced braising mixes alongside star anise, cinnamon, and cloves, and is simmered in meat broths, marinades, and slow-cooked dishes, especially in winter cooking.

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