Lemongrass, the culinary herb

05-08-2017 in Ingredients
Lemongrass, the culinary herb

Lemongrass, also known as sereh, is a typical flavour enhancer and is indispensable in cuisines from countries such as;

Lemongrass is usually used whole, often crushed before use or tied in a knot. It is used in stews and soups and, in Thailand, chopped into pieces to be used in curries and salads. It is also incorporated into chilli pastes.

Full of flavours

The taste and smell of lemongrass is reminiscent of lemon and is slightly sour; most of the flavour comes from the sap in the stalk. Before using the lemongrass, the top, bottom, and outer leaves need to be removed. Although lemongrass is often used raw in salads in other countries, the hard variety is not suitable for this purpose. You can, however, finely chop the white part and use that in dressings, for instance. You can also buy a powdered version from Asian food stores. But be careful with how much you use as the flavour can quickly become overpowering!

At Gastronomixs you'll also find various components and compositions in which lemongrass is used as an important flavour enhancer. How about banana spring rolls or sake ketchup?