Primarily used in Asian cuisine, lemongrass adds a touch of freshness and vitality to your dishes. In flake form, it is perfect for releasing its essential oils and flavors into your preparations.
Lemongrass flakes can be used in a variety of ways, whether in savory or sweet dishes. They are perfect for adding freshness and a citrus flavor to your broths, soups, and sauces. You can also incorporate them into marinades for meats and fish or infuse them to make fragrant herbal teas. In Nepal, these leaves are infused in teas, served either hot or iced.
Lemongrass flakes release fresh, citrusy, and slightly spicy aromas. Their flavor is invigorating, with a citrus intensity that provides both freshness and a gentle warmth. On the palate, they are mild and fragrant, with notes of lemon and ginger, offering a pleasant sensation of freshness.
Lemongrass, scientifically known as *Cymbopogon citratus*, is a perennial herbaceous plant in the Poaceae family, originally from Egypt. It grows in long, slender stalks, forming clumps that can reach up to 1.5 meters in height. Highly resilient, it adapts to hot and humid climates. Cultivated for its leaves and stalks with a lemony aroma, lemongrass is used both in cooking and aromatherapy.
Allergen | Absence |
---|---|
Native country | Egypte |
Genus and botanical species | Cymbopogon citratus |
Ingredients | lemon grass |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |