lemongrass

Lemongrass (Cymbopogon citratus) is a perennial tropical grass native to Southeast Asia, particularly India and Sri Lanka. The plant grows in dense clumps with long, blade-like leaves that reach heights of 3-6 feet. Only the lower white and pale green portions of the stalk are typically used in cooking, as the upper leaves are too fibrous. The ingredient possesses a bright, intensely lemony aroma and citrus flavor without the acidity of fresh lemon, accompanied by subtle floral and herbal undertones. The essential oil citral, which comprises up to 80% of the plant's aromatic compounds, is responsible for its distinctive fragrance.

Lemongrass is fundamental to Southeast Asian cuisine, particularly Thai, Vietnamese, Cambodian, and Malaysian cooking. It is traditionally used in curries, soups (notably tom yum), and stir-fries, where it imparts a fresh citrus note without additional acidity. The ingredient may be used fresh and bruised to release oils, minced into pastes, sliced into rounds, or dried and brewed for infusions and beverages. It pairs excellently with coconut milk, fish, shrimp, poultry, and aromatic ingredients like galangal, kaffir lime leaves, and chilies. In Western cuisines, it is increasingly used in cocktails, desserts, and as a flavoring agent in teas and broths.