powdered lemon grass

Powdered lemongrass is a dehydrated and ground form of lemongrass (Cymbopogon citratus), a perennial grass native to tropical Southeast Asia. The ingredient is produced by drying fresh lemongrass stalks—typically the lower white and pale green portions—and finely grinding them into a pale yellow powder. Lemongrass powder retains the characteristic citrus-floral notes of the fresh herb, though with concentrated intensity and muted brightness. The flavor profile combines bright lemon and lime notes with subtle herbal and grassy undertones, making it a convenient alternative to fresh lemongrass while offering better shelf stability.

Powdered lemongrass is widely used throughout Southeast Asian cuisine, particularly in Thai, Vietnamese, and Malaysian cooking, where it flavors curries, soups, and spice rubs. It functions as both a flavoring agent and mild thickener in pastes and marinades, and is frequently incorporated into spice blends for grilled meats, seafood, and rice dishes. The powder dissolves readily into liquids, making it ideal for broths, teas, and beverages, though it does not fully hydrate and may leave fine particles. It provides convenience over fresh lemongrass while retaining the essential aromatic compounds, though some of the volatile oils are lost in drying.