Lemongrass, Cymbopogon citratus, is also called dried lemongrass or dehydrated lemongrass.

Lemongrass is used primarily in Indonesian, Malaysian, Sri Lankan, Thai and Vietnamese cuisine. This aromatic herb is also found in some Caribbean recipes, and its popularity in the US has grown rapidly in the last 15 years.

Businesses that frequently purchase Lemongrass are:

• American and chicken restaurants;
• catering companies;
• independent spice shops;
• olive oil shops;
• breweries;
• seasoning companies; and
• companies that manufacture dressings ramen, salt, sauces, and subscriptions

Flavor Profile

Lemongrass is tart and breezy with lemon-pepper notes along that enhance mint and ginger tones.

How To Use

Lemongrass shines in Asian-inspired recipes. Try it in a Vietnamese Lemongrass Chicken Noodle Bowl or tossed into the marinade for a Spicy Thai Beef Salad. Blend this into the seasoning mix for a fragrant One Pot Vietnamese Beef Stew. Or use it to make a herbaceous Thai Basil Chicken Soup. If you want to try a fusion twist on a fish taco, try these Grilled Tangerine Hibiscus Mahi Mahi Tacos with Chile-lime Mango Slaw.

Lemongrass is commonly used in teas, soups, and curries. It is also suitable for use with beef, chicken, fish, and seafood.

The light lemon flavor of Lemongrass works well in combination with basil, chili powder, cilantro, cinnamon, cloves, coconut milk, galangal, garlic, ginger and turmeric.