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Kaempferia Galanga

Q: Is Kaempferia Galanga natural or synthetic?

. Extraction: Steam distillation of the dried rhizomes of Kaempferia galanga produces a pale yellow essential oil. The oil contains 20-30% ethyl p-methoxycinnamate, ethyl cinnamate, borneol, and various camphoraceous terpenes. Yields are approximately 2-4%. Production primarily in Indonesia, India, and Thailand..

SPICES / spicy · warm · citrus

Kaempferia Galanga

Category	SPICES
Subcategory	spicy · warm · citrus
Origin
Volatility	Heart Note
Botanical	Kaempferia galanga
Appearance	pale amber viscous liquid
Odor Strength	High
Producing Countries	India, Indonesia, Malaysia, Thailand, China
Pyramid	Heart

Camphoraceous, peppery, faintly sweet. Lesser galangal — the Southeast Asian rhizome used in Thai cooking, sharper and more medicinal than ginger.

Scent
Terroir & Origins
The Full Story
Fun Fact
Extraction & Chemistry
In Perfumery

Scent

Camphoraceous, peppery, with a sweet cinnamic undertone. Less fiery than ginger, more medicinal than galangal, with a particular ethyl cinnamate sweetness. The camphor note is clear and fresh; the cinnamic element contributes warmth. At low concentration: an intriguing aromatic-sweet spice. At higher levels: aggressively camphoraceous.

Evolution over time

Immediately

Camphoraceous-peppery burst, medicinal and sharp

After a few hours

Sweet cinnamic warmth, balsamic undertone

After a few days

Faint warm-spicy residue, dry and quiet

Terroir & Chemotypes

Indicative 2025 wholesale prices.

The Full Story

Kaempferia galanga (lesser galangal, kencur, aromatic ginger) is a rhizomatous plant in the Zingiberaceae (ginger) family, native to Southeast Asia. It is not to be confused with greater galangal (Alpinia galanga) — Kaempferia galanga is smaller, more camphoraceous, and has a distinctly different chemical profile.

The essential oil is dominated by ethyl p-methoxycinnamate (up to 30%), ethyl cinnamate, and various camphoraceous terpenes. This gives it a unique scent: camphoraceous and peppery with a sweet cinnamic undertone. It smells simultaneously medicinal and edible — a spice-pharmacy duality.

In Thai cuisine, kencur is used in soups, salads, and curry pastes. In perfumery, it provides an exotic aromatic-spicy character distinct from ginger or galangal. The ethyl cinnamate content links it to cinnamon and balsamic families, creating unexpected aromatic bridges.

Explore all seven extraits in the Discovery Set.

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Related: Allspice · Anethole · Anise · Asafoetida · Baking Spices · Bay Leaf · Biryani · Caraway

Did You Know?

Did you know?

Kaempferia galanga is one of the key ingredients in traditional Javanese jamu medicine, where it is consumed raw or in tonics. The ethyl p-methoxycinnamate molecule that gives it its particular scent has been studied for anti-cancer, anti-inflammatory, and sedative properties.

Extraction & Chemistry

Extraction method: Steam distillation of the dried rhizomes of Kaempferia galanga produces a pale yellow essential oil. The oil contains 20-30% ethyl p-methoxycinnamate, ethyl cinnamate, borneol, and various camphoraceous terpenes. Yields are approximately 2-4%. Production primarily in Indonesia, India, and Thailand.

↑ See Terroir & Origins for origin-specific methods.

Molecular Formula	N/A — complex essential oil (key: ethyl p-methoxycinnamate C₁₂H₁₄O₃ ~30%)
CAS Number	91771-47-0
Botanical Name	Kaempferia galanga
IFRA Status	No known restrictions
Synonyms	lesser galangal, aromatic ginger, sand ginger, kencur
Physical Properties
Odor Strength	High
Appearance	pale amber viscous liquid
Flash Point	> 200.00 °F. TCC ( > 93.33 °C. ) (est)
Specific Gravity	0.97000 to 1.05000 @ 25.00 °C. (est)

In Perfumery

Kaempferia galanga is a top-to-heart aromatic-spice note. Its ethyl cinnamate content bridges camphoraceous-aromatic and warm-balsamic families. Used in Southeast Asian-inspired, aromatic-spicy, and exotic compositions. Compatible with lemongrass, kaffir lime, and other Southeast Asian aromatic materials. The camphoraceous-sweet duality makes it interesting in compositions that explore the boundary between fresh and warm.