Lemongrass

Lemongrass is a tall, perennial grass native to tropical Asia. It has a distinctive citrusy aroma and flavour, and is widely used in Asian cuisines. The stalks and leaves are typically used fresh or dried, often bruised or chopped to release their volatile oils.

Lemongrass is primarily used as a flavouring ingredient, imparting a fresh, citrus-like taste to foods. It is commonly found in soups, curries, marinades, teas, and desserts. Manufacturers use it to add a bright, aromatic note without the acidity of citrus fruits.

Lemongrass is not considered a food additive in the UK and is therefore not listed on the Register of Food Additive Authorisations. It is a plant-based ingredient used for its flavour. Traditional and some preliminary scientific research suggests potential antioxidant and anti-inflammatory properties, but robust evidence from human studies is limited. The WHO and EFSA have not set specific intake limits for lemongrass as a food ingredient.