Profile: Intensely scented dried lemongrass is a delicate olive-colored powder with a rich hue that may pass for a couture cosmetic.
This tropical grass is native to Southeast Asia but is now grown in temperate settings like the Mediterranean and California. The short, pointed leaves are useless, but the fibrous bulb is heavenly. When bruised, the volatile oils release a fresh lemon and lime scent.
Lemongrass is too fibrous to eat unless minced very tiny, and mincing these robust stalks can be tiresome. Instead, ground lemongrass delivers taste without the hassle of harvesting. (Nothing ruins a curry like a lemongrass stalk.) Apply lemongrass powder liberally at the start and end of a soup or stock to build flavor and release aromatics. It's also good on pork ribs, scallops, and chicken breasts.
|Cuisine:||Asian, Indonesian, Malaysian, Southeast Asia, Thai, Vietnamese|
|Shelf Life:||3 Years|
|Basic Prep:||No preparation required, ready to use. Substitute 1 tsp. Lemongrass Powder for 1 stalk fresh lemon grass in recipes.|
|Ways To Use:||Lemongrass Powder is traditionally used in Indonesian, Malay, Vietnamese, Thai, and Asian cuisines. Used with cloves, cinnamon, ginger, galangal, garlic, turmeric, basil, cilantro, and chilies. You may also use this powder to spice curries, soups, stews, and stocks.|
|Taste & Aroma:||Citrus|
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information:||None Specified|