Product guide
Cymbopogon citratus
Thai lemongrass ground fine — bright, clean citrus without a woody stalk to strain out.
Botanical story · current research
Lemongrass is a tall tropical grass that forms dense clumps of narrow leaves around pale, aromatic lower stems. Cymbopogon citratus owes its recognisable lemon fragrance largely to citral, yet its taste remains greener, softer and less acidic than citrus fruit. Leaf and stem together create its fresh, clean aromatic profile.
Cymbopogon citratus
Tropical Asia
Across Southeast Asian kitchens, bruised lemongrass is a foundation for soups, curries, marinades and herbal drinks. In Thailand it works beside galangal and makrut lime in tom yum and other aromatic broths. It can also be simmered alone or with ginger for a simple drink served warm or cold.
Leaf and stem · powder
Fresh stems are bruised, sliced or pounded so their oils can escape; dried pieces are infused, while powder disperses directly through curry paste, soup and marinade. Powder offers convenience and even flavour but no fresh stem texture. Use it gradually, because drying and milling concentrate the aromatic impression.
Latest useful research
We prioritise the newest credible source we can find and state clearly whether it is human, animal, laboratory or review evidence.
Laboratory essential-oil study; not evidence for an ordinary cup of tea.
Open the research ↗A study of an extract, cell or animal model is not the same as eating or drinking the plant. It can still be valuable evidence when described accurately.
From plant to kitchen
Flavour profile
How to prepare
1 teaspoon of powder stands in for about one fresh stalk.
For soups and curries, add it in the last ten minutes of cooking.
For an infusion, 1 teaspoon in 250 ml at 90 °C, steeped 5 minutes and strained.
Ways to use it
Further watching & reading
