Lemongrass
A fresh citrus aroma without acting as lemon juice. The dish may still need acidity.
AI-generated illustration.
1046
What is it?
Lemongrass is an aromatic grass, Cymbopogon citratus. In the kitchen, we mainly use the lower part of the stalk.
«A fresh citrus aroma without acting as lemon juice. The dish may still need acidity.»
Background
The stalk contains both tender and very fibrous parts. The cooking method should determine how much to use.
Flavour profile
A fresh citrus aroma without acting as lemon juice. The dish may still need acidity.
Pairs well with
Curry, coconut soups, chicken, fish and marinades.
Lightly bruise the stalk and let large pieces infuse in soup before removing them. For paste, process the tender part very finely.
Did you know?
The upper parts of the leaves may be too tough to eat directly, although they can be used for infusing.
Common mistakes
Coarse, fibrous slices in an otherwise smooth sauce. Choose removable pieces or grinding suited to the task.
Know the difference
Lemongrass adds aroma; lemon juice also adds clear acidity. One does not automatically replace the other.
A little spice knowledge
Larger removable pieces are practical for soup. Paste needs finer processing of the tender part.
Works well with
Ginger, garlic, chilli and lime.
Sapidus’ favourite partners
Let a piece of lemongrass infuse in coconut milk and stock as a base for a small chicken soup.
Never combine with?
A stew does not need to taste strongly of both lemongrass and lemon. Distinguish the aroma you want from the acidity you need.
Storage
Keep fresh leaves or stems chilled and use while in good condition. Store dried herbs tightly closed, dark and dry, away from cooker steam. Also follow the packaging advice.
Try it yourself
Compare hot stock with and without bruised lemongrass, then add a little lime to distinguish aroma from acidity. This suggestion is not presented as a test carried out by Sapidus.
1 claims linked to sources.
Source research was AI-assisted. Explore the background and follow the links to the sources.