Lemongrass

We’ve come to know Lemongrass as a delicious ingredient in Thai and Vietnamese cuisine. Lemongrass is a perennial clumping grass, growing 3-5 feet tall. It’s native to India and cultivated commercially on the Indian subcontinent, in Guatemala, China, Paraguay, and grown elsewhere in warm humid regions of South Asia.

The young shoots are commonly used in Asian cuisine to add lemony flavor to soups, such as classic Thai version that includes cilantro and chili pepper. In India, lemongrass is often used as an ingredient in a specialty herbal coffee called chukku kaapi. This beverage is also considered a traditional Kashayam, an Ayurvedic tonic that typically includes holy basil (Tulsi), black pepper and ginger.

Lemongrass is a distinctly cooling herb, rich in antioxidants and well-known for its antimicrobial and anti-fungal activity. It stimulates metabolism, improves circulation, reduces fever, helps regulate blood lipids and cholesterol, and counteracts obesity. It is diuretic and protects the liver. It promotes digestion and calms dyspepsia.

Appearance, aroma and taste profile: Pale green and grassy with a lemon-like scent. Bright and fresh with lemon notes.

Botanical Name: Cymbopogon citratus

Common Names: Citronella Grass, Barbed Wire Grass, Oil Grass, Indian Melissa, Indian Verbena