Shaved lemongrass

How to Cook with Lemongrass Flakes?

Lemongrass flakes can be used in a variety of ways, whether in savory or sweet dishes. They are perfect for adding freshness and a citrus flavor to your broths, soups, and sauces. You can also incorporate them into marinades for meats and fish or infuse them to make fragrant herbal teas. In Nepal, these leaves are infused in teas, served either hot or iced.

Recipe Ideas for Cooking with Lemongrass Flakes

• - Lemongrass Infusion: Boil water, then add a tablespoon of lemongrass flakes. Let it steep for 5 to 10 minutes, depending on the desired intensity. Strain and serve hot with a spoonful of honey or a slice of lemon;
• - Vegetable Curry: Sauté onions and garlic in a little oil. Add lemongrass flakes, red or yellow curry paste, and coconut milk. Then, add vegetables (such as sweet potatoes, zucchini, or snow peas). Simmer until the vegetables are tender or the shrimp are cooked;
• - Lemongrass-Infused Rice: Add a teaspoon of lemongrass flakes to the cooking water for your rice. Cover and cook as usual.

The Exotic Appeal of Lemongrass

Lemongrass flakes release fresh, citrusy, and slightly spicy aromas. Their flavor is invigorating, with a citrus intensity that provides both freshness and a gentle warmth. On the palate, they are mild and fragrant, with notes of lemon and ginger, offering a pleasant sensation of freshness.

Botanical Origin of Lemongrass

Lemongrass, scientifically known as *Cymbopogon citratus*, is a perennial herbaceous plant in the Poaceae family, originally from Egypt. It grows in long, slender stalks, forming clumps that can reach up to 1.5 meters in height. Highly resilient, it adapts to hot and humid climates. Cultivated for its leaves and stalks with a lemony aroma, lemongrass is used both in cooking and aromatherapy.