The taste is fresh and lemony with a hint of rose fragrance. It gives dishes prepared with it a particularly round aroma. Lemongrass tastes even more striking and light, but also more exotic than Mediterranean lemon balm, and is ideal for Euro-Asian cuisine. Combines very well with ginger.
Origin: Egypt. Controlled quality.
Note: Despite its name, it has nothing to do with citrus fruits.
Marinade for poultry dishes:
1 teaspoon cumin seed
1 tsp fennel seeds
1 1/2 tsp coriander seed
6 shallots or small onions, chopped
1 clove of garlic, crushed
1 tsp. lemon grass
3 macadamia nuts or 6 cashew nuts
1/2 tsp turmeric powder
For the marinade, roast the spices without oil in a pan and then crush them to powder in a mortar. Add the shallots or onions and garlic. Soak the lemongrass briefly in water and add drained. Then add the nuts and turmeric and make a paste.