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Lemon grass, also known as takrai, sera and bai mak nao, is a tropical grass that used to be cultivated mainly in Southeast Asia. It is now grown and cultivated in West Africa, Brazil, Mexico, Australia and here in the States. Used mainly in Asian, Thai, Vietnamese and Indonesian cuisine, it imparts a clean, lemony flavor to soups, stews and curries.

Lemon grass is said to aid in digestion, as well as relieve spasms, muscle cramps, rheumatism and headaches.

Lemon grass pairs well with garlic, galangal, turmeric, ginger, cinnamon, cloves, coconut milk, basil, cilantro and chilies. We do suggest using fresh lemon grass when available but if you are not near a big city or Asian grocer, this quality product is your best bet. It is advisable to soak dried sliced lemon grass for two hours before using.

Lemon grass used to be cultivated mainly in Southeast Asia.
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