Dried Lemongrass Stalks Xiang Mao Cao 500g Culinary Herb for Braising Grilling and Aromatic Cooking

Dried Lemongrass Stalk Segments, known in TCM as Xiang Mao Cao (香茅草), from Cymbopogon citratus. These cut and dried stalks are a classic Dai-style and Southeast Asian culinary herb, valued for their bright citrus aroma. Traditionally associated with dispersing dampness and harmonizing the stomach in folk herbal practice, they are commonly used in braising liquids, marinades, and grilled dishes. Store refrigerated and use as a culinary or aromatic herb.

Key Selling Points

• Cut dried lemongrass stalk segments supplied as a 500g bag of culinary-grade herb
• Botanical source is Cymbopogon citratus, known in Chinese as Xiang Mao Cao (香茅草)
• Signature citrus-lemon aroma prized in Dai-style and Southeast Asian cooking
• Dried and cut form is easy to portion for braising, marinating, and grilling
• Also suited to aromatic uses such as herbal steaming and home fragrance

Quality & Sensory

Typically pale green to straw-yellow cut stalk segments with a dry, fibrous texture. The aroma is characteristically fresh and lemony with a light ginger-like undertone. When simmered or steeped, it typically releases a bright citrus flavor with mild astringency.

Technical Specifications

Usage Scenarios

• Add to braising liquids for marinated meats and lu wei dishes
• Use in Dai-style and Southeast Asian soups, curries, and marinades
• Scatter over charcoal or grill for aromatic smoke during barbecue
• Simmer as a citrusy herbal tea base or infusion
• Use in herbal steaming or as a natural home fragrance

Traditional Uses

In traditional folk practice, lemongrass has long been used in southern Chinese and Southeast Asian kitchens as an aromatic seasoning for braises, soups, and grilled foods. In TCM it is traditionally associated with dispersing wind-dampness, regulating qi, and easing discomfort, and it is often paired with ginger, galangal, or kaffir lime leaf in herbal cooking and seasonal wellness teas.

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