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Lemongrass has a tart, clean citrusy flavour with peppery notes, a staple for South East Asian soups, curries and stir-fries. The taste is similar to lemon without the acidity.
Cook in fats such as coconut milk to disperse flavour compounds throughout the dish. Fresh stalks are preferred to dry as they pack way more flavour, but dried is a good substitute when fresh is not readily available. One teaspoon of dried is equivalent to one stalk of fresh lemongrass. Lemongrass is fibrous so you must either grind cut pieces or cook with cut pieces in a cotton bag and remove before serving.
Glass Jar: 180 ml, contains 3/4 cup.
Storage: Store in a cool, dry and dark place away from heat.
Allergen: May contain mustard, sesame seeds and/or other common allergens.