Lemongrass Leaves – Australian grown-15g

$4.99

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15G

Product description

Lemongrass has a citrusy, herby aroma and a zesty, lemony flavour. Used to flavour curries, stirfries, desserts, cocktails, and tea, this pungent, tangy herb has a flavour and aroma similar to citronella. This is 100% Australian-grown Lemongrass that’s harvested at its peak readiness, dried, and gently crushed for culinary use.

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Flavour Notes:

Lemongrass is a naturally-growing herb native to Southeast Asia and the Indian subcontinent. It has a citrusy, herby aroma and a zesty, lemony flavour. Used to flavour curries, stirfries, desserts, cocktails, and tea, this pungent, tangy herb has a flavour and aroma similar to citronella.

Culinary Notes:

Used dried in dishes, or rehydrated in boiling water, Lemongrass adds a wonderfully herby, citrus-like flavour to sweet and savoury dishes, teas, and cocktails. Add into your favourite Thai curries to add an authentic flavour, muddle with mint and lemon for a base for a refreshing drink, brew in hot water for a digestion-aiding tea.

Health Benefits:

In areas of India, lemongrass is considered to be an essential plant in the mind-body medicinal practice of Ayurveda, and is commonly used to alleviate colds and congestion. It is also used to aid in metabolism speed up and alleviate indigestion.

Ingredients:

100% dried Lemongrass

Country of Origin:

Packed in Australia from 100% Australian grown produce

Other names or Spelling:

Citronella, cochin lemongrass, Cymbopogon citratus, Cymbopogon flexuosus, fever grass

How to use

  • Brew in hot water with herbal tea or other herbs for a digestion-aiding, warming tea
  • Add into creamy desserts like ice cream and custard for an Asian-inspired twist
  • Combine with sugar and water and simmer on the stove to make a simple syrup before combining with fresh lime, white rum, and soda for an Asian-inspired cocktail
  • Add into your favourite curry base for an authentic flavour and citrusy kick
  • Use dried or rehydrate in warm water before us

Recipe/product links:

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The Spice People FAQs

Lemongrass Leaves should be stored in an airtight container in a cool, dry place away from direct sunlight and moisture to preserve their freshness and flavour. They can also be stored in the freezer for longer shelf life.

Yes, Lemongrass Leaves can be used to flavour beverages such as teas, lemonades, cocktails, or infused water. They add a refreshing citrusy note and aroma to drinks.

The amount of Lemongrass Leaves to use in recipes depends on personal preference and the specific dish being prepared. As a general guideline, start with a small amount and adjust to taste.

While Lemongrass Leaves offer a citrusy flavour, they cannot directly substitute for lemon zest or juice. However, they can complement lemon flavours in certain dishes and provide a unique twist.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.