Standardized: West Indian lemongrass
Other: lemongrass, fever grass
Cymbopogon citratus (DC. ex Nees) Stapf
Plant Family: Poaceae
With its lemony scent and hint of rose aroma, lemongrass is an essential ingredient in Thai and Indonesian cooking. Lemongrass grows wild in Indonesia, Indochina, and tropical Australia, and has been cultivated in Southeast Asia and Sri Lanka as a culinary herb and in India as a medicinal herb for thousands of years. It was considered by Paracelsus to be a cure-all and was his favorite and most revered herb.
The lower portion of the stalk.
Universally used within tea blends for its flavor and aroma. Rarely seen in encapsulations or extracts, but equally as effective.
1 teaspoon of lemongrass powder equals one stalk of fresh lemongrass. Dried whole or cut lemongrass should be soaked for two hours in warm water before used in cooking.
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