Lemongrass

Lemongrass, also known as lemongrass in English, is an aromatic plant native to the tropical regions of Asia, especially Southeast Asia. Its long, fibrous stem releases a fresh, citrusy aroma reminiscent of lemon, which is why it is widely used in cooking to add flavor and fragrance to various dishes.

In gastronomy, lemongrass is a key ingredient in the preparation of broths, soups, curries, and marinades, especially in Thai, Vietnamese, and Filipino cuisine, where it enhances flavors with its refreshing and slightly acidic touch. It is also used to prepare infusions and aromatic beverages.

From a nutritional point of view, lemongrass is low in calories and possesses digestive, anti-inflammatory, and antioxidant properties. It is attributed with benefits for relieving stomach aches and improving digestion, although its primary use remains culinary.

In different Latin American countries, it is also known as zacate limón, té de limón, or limoncillo. However, to avoid confusion, the term "lemongrass" is the most common and recognized in culinary recipes.