Scientific Name: Cymbopogon citratus

Plant Family: Poaceae (Grass family)

Occurrence: Lemongrass is native to tropical regions of Asia, such as India and Sri Lanka, but is now cultivated in many parts of the world with warm climates, including Southeast Asia, Africa, and the Americas.

Description: Lemongrass is a tall, perennial grass with long, thin, green stalks and a strong citrus aroma. The leaves are linear and green, and the base of the plant forms a bulbous structure. Lemongrass is known for its lemony flavor and fragrance.

Flavor Profile:

Lemongrass has a bright, citrusy, and lemon-like flavor with a hint of herbal and floral notes. The taste is fresh and aromatic, and it adds a zesty and tangy profile to dishes.

Culinary:

Lemongrass is a staple in Southeast Asian cuisines, particularly in Thai, Vietnamese, and Indonesian dishes. It is used in soups, curries, marinades, and stir-fries to impart a unique citrusy and herbal flavor. Lemongrass is often added to teas, beverages, and desserts for its refreshing and aromatic qualities.

Background:

Lemongrass has a long history of use in traditional medicine and culinary practices in various cultures. It is valued for its aromatic properties and potential health benefits. Lemongrass is also used in perfumery and aromatherapy for its uplifting and invigorating scent.

Chemical Components:

Lemongrass contains various essential oils and compounds, including:

• Citral (geranial and neral): Main contributors to the lemony aroma and flavor.
• Limonene: Adds to the citrusy notes.
• Myrcene: Contributes to the herbal and slightly sweet undertones.
• Citronellal: Provides a floral and lemon-like character.

These chemical components, along with others, give lemongrass its distinctive citrusy and herbal flavor, making it a versatile and popular ingredient in a wide range of culinary applications.