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Lemon Grass

The fresh taste of Lemon Grass is essential for the cuisine of Southeast Asia and Sri Lanka. The spice is most popular in Thailand, Vietnam, Laos, Cambodia and on the Indonesian islands.

In Thailand, finely ground Lemon Grass is added to curry pastes which are then used to create fragrant poultry, fish and seafood curries. Lemon Grass, ginger and chillies are key ingredients of hot Cambodian and Laosian stir fries, whereas in Vietnam Lemon Grass adds its aromatics to their more lightly spiced dishes.

A popular Vietnamese meal is a healthy do-it-yourself spring roll where thin slices of beef are quickly cooked in a Lemon Grass infused stock. At the table (this is where you will need to dust off the old fondue set!), boil the thin slices of beef for a few seconds in a vinegar-flavoured broth containing ample Lemon Grass. Lay the cooked beef onto wetted rice paper, top with fresh vegetables and herbs, usually coriander and mint, roll up and then dip into spicy sauces.

The favourite sauces tend to be based on fish sauce, lime juice, peanuts and chillies. With some good friends this is a wonderfully social and low key dinner that will certainly get people talking! If you are not feeling quite so adventurous then simply add Lemon Grass to any lightly flavoured dish to give an authentic taste to all Southeast Asian cooking.

Ingredients: Dried organic Lemon Grass

Pack Size: 15g