Spices 
Seasonings 
Organics 
Salt-Free 
Chiles 
Spice Sets 
Gourmet Salts 
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Lemongrass, also known as bai mak nao, sera, takrai and Thai Lemongrass, is a tropical grass indigenous to Southeastern Asia. Today it is also harvested in Australia, Brazil, Mexico, West Africa and here in this country. In the US the commercial crops are located in California and Florida. Our organic Lemongrass is grown in Guatemala.
As with most herbs we always recommend using fresh but if you don’t have access to local Asian markets or ethnic grocery stores, then dried lemongrass is a good option. The shelf life of Dried Lemongrass is much longer than fresh and you’ll only need to use half as much in any recipe calling for fresh. This aromatic herb is used primarily in Indonesian, Malaysian, Sri Lankan, Thai and Vietnamese cuisine but it is also found in some Caribbean recipes. Lemongrass has become very popular in the US over the last 10 years. Lemongrass’ flavor is light and a bit tart with lemon and pepper undertones. A staple ingredient in many Asian dishes, when combined with other spices and herbs, lemongrass flavors a variety of curries, soups, stews and stir fries. Some of the most popular recipes using Lemongrass are green prawn curry, nora pad (moo pork with bamboo shoots), pa no (grilled fish) and peanut sauce for satay. Lemongrass goes well with beef, chicken, fish, pork, soups and most vegetables. Works well in combination with basil, chili powder, cilantro, cinnamon, cloves, coconut milk galangal, garlic, ginger and turmeric. If you’re in a pinch lime or lemon juice can be substituted for lemongrass, but you will not be able to fully replicate its particular qualities. Some of our favorite Asian seasoning blends are Chinese Five Spice and Spicy Thai Seasoning. |
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