lemongrass

origin: Thailand

Freeze-dried lemongrass stalks that retain their beautiful citrussy fragrance and colour far better than the conventionally dried equivalent. The dried stalks are a useful substitute for fresh and can be used in the same way, although the dried stalks will not add quite as much fragrance as very good quality fresh stalks.

uses: Crush the stalks and add to soups or Thai curries. Smash up whole pieces and add to marinades for fish or meat.

good with: lime, honey, chilli, ginger, mint, coriander, sugar.

recipe kits: beef rendang