lemon grass - crushed

Lemongrass (Cymbopogon citratus) is a perennial tropical grass native to Southeast Asia, particularly Thailand, Malaysia, and southern India. The ingredient consists of the lower white and pale green portions of the grass stalk, which possess a distinctly citrusy aroma and lemony flavor profile with subtle floral and grassy undertones. When crushed, the cell walls are broken down, releasing essential oils including citral, myrcene, and geraniol, which intensify the aromatic qualities. The flavor is bright and refreshing without the acidity of lemon juice, making it a cornerstone of Southeast Asian cooking.

Crushed lemongrass is used extensively in Thai, Vietnamese, and Malaysian cuisines, where it flavors soups (tom yum), curries, stir-fries, and marinades. The crushed form releases oils more effectively than whole stalks, allowing for faster infusion and more pronounced flavor. It is commonly added to broths for poaching, ground into curry pastes, or used to flavor beverages including teas and cocktails. In cooking, crushed lemongrass pairs particularly well with coconut milk, fish sauce, galangal, and fresh chilies. The ingredient should be added early in cooking to allow flavors to develop, though delicate applications may benefit from late additions for fresher aromatics.