Dried lemongrass is a dainty olive-colored powder with a deep hue that might cause it to be mistaken for a couture and invigoratingly aromatic cosmetic.
This tropical grass is native to Southeast Asia, but has become a popular garden herb and landscaping plant in temperate climates such as the Mediterranean and California. The sharp, slender leaves aren’t of much use, but the fibrous bulb is incredibly aromatic. Bruise it up and the volatile oils emerge from the verdant slumber with a clean, perky smell of lemon and lime.
Lemongrass is too fibrous to be edible unless minced very finely, but mincing can be rather tedious when it comes to these sturdy stalks. Instead, ground lemongrass offers the flavor without the busting, bruising, and fishing out. (Nothing upsets a curry experience like chomping into a stalk of lemongrass.) Buy lemongrass powder and liberally apply it both at the beginning of a soup or stock to build flavor, and at the end to release fresh the aromatics. In addition, it’s a quirky spice to rub on pork ribs, scallops, or chicken breasts.
|Recommended Applications||Lemongrass Powder is used traditionally in many cuisines such as, Indonesian, Malay, Vietnamese, Thai, and Asian. Commonly used along with other spices such as cloves, cinnamon, ginger, galangal, garlic, turmeric, basil, cilantro, and numerous chiles. Other great uses include adding this powder to curries, soups, stews or stocks, for a fresh lemon flavor.|
|Basic Preparation||Ready to use as is, no preparation is necessary. For recipes that call for one stalk of fresh lemon grass, substitute 1 tsp. of this Lemongrass Powder.|
|Cuisine||Asian, Indonesian, Malaysian, Southeast Asia, Thai, Vietnamese|
|Taste & Aroma||Citrus|
|Shelf Life||2 Years|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||India|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|