Originally from Malaysia, this lemongrass variety, also called "Indian lemongrass", is very popular in Asian cuisine. Its lemony fragrance and freshness make it an asset in both savoury and sweet recipes.
It is infused for a long time in soups and short-bouillons of fish or crustaceans. It perfectly flavors white meat dishes and rice. For dessert, lemongrass perfumes fruit salads or panna cotta, yogurt and jellies.
Its flavor goes very well with other spices such as ginger, coconut or chilli.
To drink it in herbal tea and enjoy the virtues of this digestive and sedative aroma, infusion is recommended.