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Lemon grass — Ingredient · Foodgeist
Ingredient
Lemon grass
Cymbopogon citratus, commonly known as lemon grass or oil grass, is a tropical plant from Southeast Asia. Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh. Its fragrant leaves are traditionally used in cooking, particularly fo
About
Cymbopogon citratus, commonly known as lemon grass or oil grass, is a tropical plant from Southeast Asia. Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh. Its fragrant leaves are traditionally used in cooking, particularly for "lechon" and roasted chicken. The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness. [Wikipedia]
Aroma profile
Derived from this ingredient’s flavor compounds
aromatic×8
fresh×8
grassy×7
camphoraceous×5
green×5
floral×5
herbal×5
pungent×5
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“palmarosa (Cymbopogon martinii (Roxb.) Wats.) and lemon grass (C. flexuosus (Steud.) Wats.) could successfully be grown on moderatly alkali soils of pH up to 9·2”
