An aromatic and healthy addition to any Asian dish to transform it from tasty to delicious!
An essential ingredient in Thai, Vietnamese, Cambodian, Indonesian and other Asian cuisines, this herb has gained popularity in the West in recent years. The Thais swear by its legendary medicinal and therapeutic properties!
Lemongrass deodorizes the meat’s scent and cures stomach aches by relieving contractions in the intestines. It also contains substances that relieve pain, reduce fever, stimulate the uterus and menstrual flow, and have antioxidant properties. Its anti-bacterial and anti-microbial properties make lemongrass a useful alternative remedy for a wide spectrum of common ailments.
While cooking, lemongrass tends to lift the weight off the meat and oil, and replace it with a herbal pungency and an exquisite lightness. Its distinct flavour works perfectly with spring vegetables like asparagus, spring onions, and peas. It also works wonderfully with seafood: shrimp, mussels, or scallops (to be more specific). Lemongrass is most often used in curries, soups, stir-fries, and spring rolls. If you’re feeling wild, you can try adding it to desserts like flan, panna cotta, or even rice pudding!
Looking to add an Asian flair to your dishes? Use lemongrass syrup in your cocktails, to garnish your bowl of fresh fruit, or as a unique topping to basic cake.
Are you ready to work lemongrass into your meals yet?
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