Steenbergs Lemongrass Stalks (8-12)

Lemongrass Stalks are a key seasoning for Southeast Asian cuisine and to a lesser extent in Indian and Chinese cookery.

• The flavour of lemongrass stalks is clean and citrus-like with peppery notes.
• This combines well with the ginger-garlic mix that is the backbone of most Asian cuisines.
• You can be put into soups and sauces or ground with other spices to make the traditional Thai-style curry paste.
• Lemongrass Stalks are often with lime leaves to give Thai food its characteristic lively flavour.

Axel’s Tasting Notes: Citrus: sweet, tangy, citrus.

More about Lemongrass Stalks

Lemongrass comes from the Cymbopogon species of plants, including Cymbopogon citratus and Cymbopogon flexuosus.

Lemongrass has tall, blade-like leaves that are razor sharp to touch, rising some 50 – 100 cm from the ground. The lemongrass leaves are in tight, tufted clumps that grow each year and do not flower very often.

The leaves have a faint, citrussy aroma. Lemongrass stems are a creamy-white section that yields lemongrass stalks that are used throughout South East Asian cookery, and have a lemony flavour through the presence of citral, one of the volatile oils found in the zest of lemons.