Kaempferia galanga (sand ginger / kencur) rhizome oil opens with a sharp camphoraceous-eucalyptic lift over a warm, spicy-rooty body reminiscent of galangal and ginger. A pungent aromatic freshness (largely from ethyl p-methoxycinnamate and borneol-type notes) sits atop a dry, slightly balsamic-woody base with a faint anise nuance.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 207.
Yellowish or pale amber-colored, somewhat viscous oil which deposits a substantial amount of crystals on standing
Oil of Kaempferia Galanga has a sweet-woody, warm, balsamic, somewhat spicy odor of great tenacity.
The flavor is less pleasant, camphoraceous, burning, yet very rich and aromatic.
It is occasionally used as a replacement for curcuma, but it cannot introduce the same flavor (and color) effects in a curry powder as can the curcuma rhizome.
The rhizomes are steam distilled in India.