Lemongrass, ground

Lemongrass ground – the aromatic herb of Asian cooking

Lemongrass is the aroma you recognise instantly from Thai curries, Vietnamese soups and Indonesian cooking: fresh, lemony, lightly grassy, with a pleasant brightness that makes dishes lively. In ground form it can be dosed quickly and precisely at any time, without the laborious chopping or bruising of the fresh stalks.

Ground lemongrass works both as a cooked-along spice in sauces and soups and as a seasoning for marinades and rubs. Its aroma combines excellently with coconut, ginger, chili, coriander and galangal – the classic partners in Southeast Asian cooking.

Use in the kitchen

• Meat and poultry: especially good with chicken, beef and pork – as a marinade or seasoning
• Fish and seafood: classically with prawns, salmon, sea bass and mussels
• Vegetables and tofu: in Thai curries, wok dishes and Asian vegetable pans
• Soups and broths: indispensable in tom kha gai, ramen and miso variations
• Noodles and rice: as a seasoning element in wok noodles and Asian rice dishes
• Marinades: together with coconut, ginger and lime for intense aromas

A little recipe idea: Thai chicken soup with lemongrass

Heat chicken broth, add 1 tsp ground lemongrass, a slice of ginger and a little coconut cream. Cook thin chicken strips, season with fish sauce and lime juice. Serve with fresh coriander. Our Thai curry goes well with this for a complete seasoning in the Southeast Asian style.

Goes excellently with: chicken, fish, seafood, vegetables, Asian soups, curries and wok dishes.