The Science of Spice

146 Spice Profiles

BOTANICAL NAME

Cymbopogon citratus

ALSO KNOWN AS

Serai, oil grass,

West Indian lemongrass.

MAJOR FLAVOUR COMPOUND

Citral.

PARTS USED

Stalks, leaves.

METHOD OF CULTIVATION

Around five times a year, the whole clump

of leaf bases and young stems are hand-cut

near the base of the plant.

COMMERCIAL PREPARATION

Stems are separated, cleaned, and trimmed

to lengths of 20cm (8in), and then bundled

for drying or using fresh.

NON-CULINARY USES

In perfumes, soaps, and toiletries; in insect

repellents; anti-inflammatory medication;

as a fungicide, and to relieve joint pain.

LEMONGRASS

Citrusy | Peppery | Refreshing

The plant

Lemongrass is a member

of the grasses family and

grows in many different

soil types in warm,

tropical climates.

Aromatic oils

are concentrated

in the stems

Narrow leaves

grow from the

bulbous base

to a height of

1.5–2m (5–7ft)

One teaspoon is

roughly equivalent to

a stalk of lemongrass

Powder

Dried, ground

lemongrass (also

called sereh)

imparts only a

fraction of the

spice’s complex

character.

Region of cultivation

Lemongrass is cultivated throughout the tropics,

in India, Sri Lanka, Thailand, Laos, Cambodia,

Vietnam, Malaysia, Indonesia, Australia, the

Americas, and West Africa.

The Latin name for lemongrass,

Cymbopogon, derives from the Greek

words kymbe (boat) and pogon (beard),

referring to the shape of its flowers,

now rarely present in cultivated

varieties. The spice has been used

both medicinally and as a flavouring

agent in its native Asia for thousands

of years. In 10th-century China it was

used as an insect repellent, the fragrant

leaves being placed on beds to ward

off fleas. By the Middle Ages,

lemongrass had made its way to

Europe from Asia via caravan spice

routes – the spice appears in several

brewing and spiced wine recipes of

the time. In the 19th century, India

began cultivating lemongrass, mainly

to export the aromatic oil for scenting

soaps and cosmetics. However, it was

Southeast Asian rather than Indian

cuisine that adopted lemongrass as

a staple spice.

Spice story

MALAYASIA

SRI LANKA

THAILAND

INDONESIA

CAMBODIA

VIETNAM

LAOS

INDIA

The most

tender inner

part of the

stem can be

eaten raw

Fresh

Store well wrapped in the refrigerator for

up to 2 weeks. Leaf blades can also flavour

dishes: tie in a knot and gently bruise.

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