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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Lemon
Grass
[also Camel's Hay, Citronella, Geranium Grass, Cochin Grass, Sereh]
(Cymbopogon ciatrus)
(Syn Andropogon schoenanthus)
Family: Gramineae
Native to Southeast Asia, Lemon Grass is a tall tropical grass. The
fresh stalks and leaves have a lemon-like odor because they contain
an essential oil, which is also present in lemon peel. The aromatic
grass is useful in flavoring salads, fish dishes and soups. Lemon grass
is used in Indonesian, Malaysian, Sri Lankan and Indian cuisine. It
is widely used in savory dishes and meat, poultry, seafood and vegetable
curries. Many Thai and Sri Lankan recipes combine Lemon grass with coconut
milk, especially with chicken or seafood. Lemon Grass stems are also
used in teas, pickles, and in flavoring marinades.
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