For most, using lemongrass means making an Indonesian or Thai curry paste. In fact, this citrusy, sweet aromatic elevates any cookery. Its taste is reminiscent of lemon zest without its acidity or bitterness. When dried, it takes on the texture of leather so it must be ground with a mortar and pestle or rehydrated before using.
Our lemongrass is flown directly from Thailand and dried in-house in our climate-controlled facility then sealed to preserve as much freshness as possible.
Thai Lemongrass can be added whole to bouillons and broths and strained before serving. It goes well in meat dishes seasoned with ginger and garlic, and makes an excellent addition to pork, poultry, fish or seafood recipes. Using lemongrass is easy: grind it with a mortar and pestle and blend with other spices or rehydrate before adding it to a curry paste.