Dried Lemongrass Stalk Segments Xiang Mao Cao 500g Culinary Herb for Tom Yum Soup and Broths

Dried Lemongrass, known in TCM as Xiang Mao Cao (香茅草), from Cymbopogon citratus, supplied as cut stalk segments. This aromatic culinary herb is traditionally associated with dispersing wind-dampness and harmonizing the stomach in TCM theory. Warm and acrid in nature, it is widely used in Southeast Asian cooking and herbal broths. Store refrigerated in a dry place and use as a food ingredient.

Key Selling Points

• Cut dried lemongrass stalk segments ready for cooking and herbal use
• Botanical source Cymbopogon citratus, known in TCM as Xiang Mao Cao (香茅草)
• Signature citrus aroma essential for tom yum soup and Southeast Asian dishes
• Traditionally associated with dispelling wind-dampness and supporting digestion in TCM
• 500g bulk pack suitable for home kitchens and seasonal broths

Quality & Sensory

Segments typically show pale green to straw-yellow stalks with a dry, fibrous texture. The aroma is typically strongly lemony and refreshing, and the flavor after simmering is typically bright, citrusy, and mildly warming.

Technical Specifications

Usage Scenarios

• Simmer in tom yum soup and Thai-style broths
• Add to marinades, curries, and stir-fries for citrus aroma
• Brew as a light herbal tea with ginger or other botanicals
• Use in congee or slow-cooked soups for a refreshing note

Traditional Uses

In TCM theory, lemongrass is considered warm and acrid and is traditionally used to dispel wind and dampness and to support stomach comfort. In folk practice, the stalks are commonly bruised and simmered in soups, decoctions, and teas, often paired with ginger, galangal, or kaffir lime leaves. It is a staple seasoning in Southeast Asian cuisine and a popular ingredient in warm seasonal broths.

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