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| Lemon
Grass A key seasoning ingredient for the foods of Southeast Asia, lemon grass is also used, but to a lesser extent, in India and China. If possible, use fresh lemon grass, because much flavor is lost in the drying process. If fresh is not available, these cross cuts of the lower stem make the best substitute. The lemony flavor combines well with the ginger-garlic mix that is the backbone of most Asian cuisines. Lemon grass can be thrown into soups and sauces or ground with other spices to make the traditional Thai-style curry paste. |