Lemongrass is a tall, thick grass with slender leaves at the top and a solid, pale stem several inches long at the root end. It is this lower portion that is used in cooking, sliced or pounded to release its lemon-like aroma. Fresh lemongrass is often preferred for its vibrant flavour, but the grass is also dried, which keeps it to hand all year. Our lemongrass is grown by organic farmers without synthetic fertilisers or pesticides, then dried and processed in small batches before being packed in Sri Lanka. Dried lemongrass is offered in several forms — chopped in slices, cut and sifted, or powdered — and an essential oil can also be extracted from the plant.
100% organic certified by USDA Organic and Control Union. Both certifications mean the crop and the way it is handled after harvest have been checked by an outside body against organic standards, from the field through to packing. For you, that is simply a check on how the lemongrass was grown and processed, rather than a claim you have to take on trust.
- Dried Ceylon lemongrass, available chopped in slices, cut and sifted, or powdered
- Grown by organic growers without synthetic fertilisers or pesticides
- Dried and processed in small batches, then packed in Sri Lanka
- Free from artificial colours, flavours and preservatives
In the kitchen, dried lemongrass suits anything cooked with liquid, where it has time to soften and give up its scent. Add the sliced or cut and sifted grass to broths, curries, coconut-milk dishes, marinades and poaching liquids, and lift out the larger pieces before serving. The powder can be stirred straight into pastes, rubs and spice blends, or steeped for tea. Like many Sri Lankan spices, lemongrass has long been valued in the island's kitchens and traditional households, and it pairs easily with pepper, ginger, chilli and garlic.
Lakpura works with organic growers across Sri Lanka to bring the island's spices to your kitchen much as they are used at home.
