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Ta Krai


Lemongrass, a woody, bulbous stem with a fresh lemony perfume, is an essential ingredient in Thai and Southeast Asian cooking. The white bulb is the bit that is used and it is usually bruised and added whole to the food while it is cooking. Sometime the bulb is finely ground and added to curry paste. As it is quite woody, it is not recommended that lemongrass be sliced and eaten with very little cooking. Their long, thin stalks are strong enough to be used as skewers to add another dimension of flavour to meat.

Whilst every effort has been made to ensure that the allergen information provided on this website is accurate the authors cannot be held responsible for any inaccuracies. Although our manufacturing site has strict policies and procedures to control allergens Mai Siam cannot rule out the possibility of cross-contamination. If you have any concerns regarding allergens please consult your doctor.