Lemongrass root

Lemongrass root is the underground part of the lemongrass plant (Cymbopogon citratus), known for its characteristic citrusy and refreshing aroma. Although the green stalks are commonly used, lemongrass root is a valuable ingredient in traditional cooking, especially in Asian and Latin American recipes, where it adds a deep and slightly acidic flavor to broths, soups, stews, and marinades.

The origin of lemongrass is found in the tropical regions of Asia, particularly in countries like Thailand, India, and Sri Lanka, although it is now also cultivated in various parts of Latin America due to its culinary and medicinal popularity.

Regarding its properties, lemongrass root contains antioxidant and anti-inflammatory compounds and is valued not only for its aroma and flavor but also for its potential digestive and detoxifying benefits. Its use in cooking not only enhances the aromatic profile of dishes but may also contribute to better digestion.

In different regions of Latin America, lemongrass root may also be known as "raíz de zacate de limón", "raíz de citronela", or simply as part of hierba limón. However, it is important to distinguish it from the aforementioned citronella, which is used more for repellents, as in gastronomy it refers to the plant used to flavor food.