Lemongrass Ground

Origin & Story

Lemongrass (Cymbopogon citratus) is one of the classic ingredients of Southeast Asian cooking. It has been used for centuries in Thailand, Vietnam and India, where it gives dishes a clear, lemony freshness. Beyond its culinary role, lemongrass is also traditionally used in teas and remedies. My lemongrass comes from Honduras, where it is cultivated under subtropical conditions and harvested at full ripeness.

Highlights

Ground lemongrass brings fresh, citrus-like notes with fine hints of lime, ginger and green tea. Thanks to gentle processing, the essential oils are preserved. In ground form it is ready to use immediately and gives liquids depth and freshness – entirely without fibres or coarse structure. Ideal for curries, soups, marinades or spice blends with a citrus character.

Quality

The plants are harvested at full ripeness in Honduras, dried slowly and then ground without additives. At my manufactory the filling takes place in small batches – fresh, fine and concentrated.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I like to use ground lemongrass in marinades – combined with garlic, ginger and a little soy sauce. It brings a fresh sharpness that isn't upfront but subtly carries the dish. My favourite: marinate chicken briefly and then grill or fry it.

Recommended use

• Curries, soups, Thai dishes
• Marinades, dips, sauces
• Poultry, fish, vegetarian cooking

Recipe idea

Lemongrass chicken with garlic, ginger & lime
View recipe

Origin / Ingredients

Honduras.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.