Southeast Asia

Lemongrass

Cymbopogon citratus.

Stalk (the lower, more tender portion).

Part Used

Fresh, bruised/pounded or finely sliced; also dried or powdered.

Form

Local / Regional Names

Sereh (Indonesian/Malay); serai; takrai (Thai); sả (Vietnamese).

Countries / Cuisines

Thailand, Vietnam, Indonesia, Malaysia – foundational across the region.

Flavor & Aroma

Bright, citrusy, herbaceous, with a lemon-verbena-like sharpness.

Culinary Uses

Foundational aromatic for curry pastes, soups, and marinades.

Classic Dishes

Tom yum; rendang; Vietnamese lemongrass pork; countless curry pastes.

Pairings

Galangal, makrut lime leaf, chile, garlic.

Timing

Bruise or pound fresh stalks to release oils before adding early in cooking; remove tough outer layers first.

Storage

Fresh keeps 2–3 weeks refrigerated, longer frozen.

Substitutions

Lemon zest plus a little fresh ginger approximates the citrus-sharp profile, though loses the specific aromatic depth.

Cultural / History Notes

One of the most universally foundational aromatics across mainland and maritime Southeast Asia alike, appearing in nearly every regional cuisine covered by this list.

Blend Cross-References

Thai curry paste base; Vietnamese saté seasoning; Indonesian bumbu bases.