Dried Lemongrass

Add Nutri Dried Lemongrass gradually according to the selected recipe. For tea or herbal infusions, add the required quantity to freshly boiled water, cover and allow it to steep until the desired flavour develops. Strain the beverage before serving. For soups, broths, curries and rice dishes, simmer the Lemongrass in the cooking liquid to release its aroma. Place larger pieces in a muslin spice pouch when convenient removal is preferred. For marinades and seasoning mixtures, crush or grind the dried pieces before combining them with ginger, garlic, chilli, citrus juice, oil or other preferred ingredients. Longer steeping or simmering generally produces a more concentrated herbal flavour.

Prepare a warming Lemongrass infusion with hot water, ginger, honey or lemon according to preference. It may also be combined with green tea or black tea for added citrus aroma. Add Lemongrass to chicken soup, vegetable broth, seafood soup, coconut-based curry and noodle preparations. Use crushed Lemongrass in marinades for chicken, fish, prawns, beef or grilled vegetables. Combine it with garlic, ginger, chilli, coriander and lemon juice for a bright aromatic seasoning. Simmer a small quantity in rice, pulao-style preparations, sauces or stocks, removing the larger pieces before serving.