Lemongrass smells and tastes strongly of citrus with a sweet floral undertone. In Southeast Asia, particularly Thailand, Malaysia and Vietnam, it flavors soups, curries and is used for pickling meats.
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Lemongrass is characteristic of the cuisine of Thailand and Vietnam. Its fresh lemony aroma enhances many traditional coconut milk-based soups and curries. Lemongrass is also occasionally used to marinate grilled meats.
Lemongrass is excellent with fish and seafood, chicken and in Asian meat broths. It is also great in desserts and for making tea (as a straight infusion or to flavor other teas).
Lemongrass can be added to the dish at the very beginning of its preparation. It tastes very intense. Therefore, be careful with the dosage! The cut "stalks" become soft again in liquid. If you still do not want to eat it, you can use the ground version.
Tom Yam, Saté Lilit
Pronounced slightly floral citrus aroma.
Basil, chili, galangal, ginger, coriander leaves, turmeric.