Product: Lemon Grass, Stalks
Latin Name: Cymbopogon citratus syn. Andropogon schoenanthus
Plant Family: Poaceae
Other Names: Lemongrass, Oil Grass, Fever Grass, Barbed Wire Grass, Silky Heads, Cha de Dartigalongue, Hierba Luisa, Gavati Chaha, Verveine des Indes, Zitronengras, Sítrónugras, Zacate de Limón, Te de Limón, Caña de Limón, Citronella, Hierba de Limón, Takrai, Malojillo & Cimbopogone.
Description: Lemongrass is a tall, aromatic, tender perennial grass with many stems which is native to India and tropical Asia; it grows to a height of 1.5- 2 metres. The leaves are glaucous green in colour and can reach 1 metre in length and are approximately 2cm wide, they are linear, tapering towards the tip. The flower is a wispy, nodding panicle, approximately 60cm in length and greeny-yellow to reddish in colour. The stalks have a purplish hue at the base.
Interesting Fact: In Malaysia lemongrass is known by the name ‘Serai’ and was once considered to be a sacred herb. 15th century Malaysian warriors applied a balm containing lemon grass to their skin prior to going into battle believing it to offer protection from weapons being able to pierce their bodies.
Ingredients: Freeze dried stalk of Cymbopogon citratus.
Allergy Advice: Lemon grass may cause an allergic reaction if consumed by people sensitive to grass and citrus products.
SUGGESTED USELemon grass is used in many Thai and Caribbean recipes; it combines well with poultry and fish, add it to soups, curries and stir fries or use to make an interesting twist on classic lemonade, it also combines well with ginger or served on its on as a tea. Lemon grass stalks can be used as ‘skewers’ for meaty kebabs, simply soak the dried stalks in water over night and put your ingredients around the stalk, as the skewers cook the lemon grass will flavour the food.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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