Lemongrass Powder

Lemongrass, heavily used in Thai, and Malaysian cuisines, evokes tropical aromas of lemons, lime, and fresh cut grass.

4 oz./133g




Lemongrass is a tropical grass that is used commonly throughout much of Asia, but is especially common in Thai, and Malay cuisines. It is used for teas in parts of Africa.

The ground comes from the long stem, and fibrous bulb whose volatile oils are usually unleashed by crushing, or boiling them, then removing the stalk, as it’s too woody/fibrous, when minced, and would impact the texture of the food, as it doesn’t break down well.  This is why, if you don’t have access to the fresh, or you want to use it in a dry application, like baking, the ground is your best bet.


Lemongrass derives its English name for its grassy citrus-like scent. It pairs well with umami flavors, delivering the citrus taste without all of the acidity of lemon, while being a bit sharper than a zested lemon peel.


The tropical grass is native to Southeast Asia, then found its way into tropical climates from the Caribbean, to Northern Australia. Today, it has become a popular garden herb and landscaping plant in temperate climates in the Mediterranean, and the Southern United States.


  • African teas
  • Thai soups, like Thom Yum
  • Sea food and poultry seasoning
  • Indian and Thai Curries


  • A Thai-Greek fusion of avgolemono soup;
  • A key ingredient in my Thai Kouign-Amann
  • Thai-basil and chicken pizza;
  • Lemongrass roti


Lemongrass has been in use as a culinary, and medicinal herb in Asia, and Southeast Asia, for centuries. Was imported to other tropical climate regions, including the Caribbean, Africa, and Australia. In the early 20th Century, it was imported, and grown in more temperate climates.

Lemongrass oil, aside from its culinary uses, has a sub-species that  is used as a pesticide and preservative that is found commonly in all kinds of products, from baking mixes, to sodas. Stronger concentrations of its essential oils can be burned to keep mosquitoes away, which most North Americans know as “Citronella.”  The same oils are used as a preservative on ancient palm leaf manuscripts, in India.


  • Cymbopogon
  • Barbed wire grass;
  • Cochin grass
  • Malabar grass
  • Oily heads
  • Fever grass,
  • Citronella grass
  • Fever grass
  • Silky head

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