Kaempferia galanga (aromatic ginger) is a valuable crop in the flavour and fragrance industries due to its aromatic rhizome and the essential oil therein. The aerial part of this herb is considered as an agricultural residue and of no significant commercial value till date. In the current study, the fresh leaves of K. galanga were utilized for three-way value addition through hydrodistillation technique. The process produced fragrant distillate (essential oil and hydrosol) as a unique flavouring agent. The residual hydro-extract (decoction) in the distilling flask had the reducing capability that was demonstrated through the bio-reduction of Pd(II) to Pd(0) nanoparticle. A three-way value addition to the agricultural residue of an aromatic crop through hydrodistillation and a synthetic utilization of the residual decoction thereof was reported for the first time.

Kaempferia galanga（芳香姜）因其芳香的根茎和其中的精油而成为香料和香料行业中的重要作物。这种草药的地上部分被认为是一种农业残留物，迄今为止尚无重大商业价值。在当前的研究中，高良姜的新鲜叶子通过水蒸馏技术用于三效增值。该工艺产生的香馏分（精油和水溶胶）是一种独特的调味剂。蒸馏瓶中残留的水萃取物（水煎剂）具有还原能力，这是通过将Pd（II）生物还原为Pd（0）纳米颗粒而证实的。首次报道了通过加氢蒸馏对芳香农作物的农业残留物进行三效增值，以及其残留汤剂的合成利用。