Lemongrass, Spice
Lemongrass (Cymbopogon citratus) is a tropical plant in the family Poaceae, native to Southeast Asia. It is a widely used spice in Asian cuisine, and is commonly used in soups, curries and teas. It is suitable for poultry, beef, fish and seafood dishes. Lemongrass is a perennial tufted grass with long, green, sharp-edged blades. The fibrous, white portion of lemongrass is sliced or pounded, and added into cooking. For best results, fresh lemongrass is preferred for its vibrant flavor. Lemongrass is usually bruised with knife or kitchen mallet before putting into soup, to release the flavor. Lemongrass is rich in citral, the active ingredient in lemon peel. Citral aids digestion and relieves spasms, muscle cramps, rheumatism and headache. Lemongrass and its oil are carminative, effective in relieving flatulence.  Lemongrass Author: Mohamed Yosri (Creative Commons Attribution 3.0 Unported) | ||
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