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Épices de cru - Citronnelle Thailande - 10 g
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Imported fresh from Thailand, dried by us. A fragrant spice not to be reserved only for South Asian dishes.
The fragrance of lemongrass, essential in Thai or Indonesian curry pastes, recalls that of citrus zest, without acidity or bitterness. Once dried, it tends to become slightly leathery. It is therefore preferable to grind it in a mortar or to rehydrate it before using it. It can also be incorporated whole into the broths and then filtered. Lemongrass goes well with meat dishes made from garlic and ginger; it also has great affinities with milk and coconut cream, whether in savory or sweet dishes, in sorbet for example. It is also delicious with fish and seafood, poultry and as a marinade for pork. If you use it dried, double the amount.
Imported fresh from Thailand, dried by us. A fragrant spice not to be reserved only for South Asian dishes.
The fragrance of lemongrass, essential in Thai or Indonesian curry pastes, recalls that of citrus zest, without acidity or bitterness. Once dried, it tends to become slightly leathery. It is therefore preferable to grind it in a mortar or to rehydrate it before using it. It can also be incorporated whole into the broths and then filtered. Lemongrass goes well with meat dishes made from garlic and ginger; it also has great affinities with milk and coconut cream, whether in savory or sweet dishes, in sorbet for example. It is also delicious with fish and seafood, poultry and as a marinade for pork. If you use it dried, double the amount.
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