Sri Lankan lemongrass, renowned for its fresh, citrusy aroma and zesty flavor, is a must-have ingredient for teas, soups, curries, and marinades. Hand-harvested and carefully dried to preserve its natural oils, this aromatic herb ensures unmatched freshness, purity, and exceptional quality. Add a burst of natural flavor to your culinary creations with this versatile and healthful herb, straight from the lush fields of Sri Lanka.
Lemongrass, Fever Grass, Sera (Sinhala), Pulli (Tamil)
Cymbopogon citratus (commonly cultivated)
Poaceae (Grass family)
30 – 100 cm (depending on harvest stage)
Strong lemon-citrus fragrance
85% – 90%
98% (Free from soil, foreign matter, pests)
1-2 weeks (under refrigeration at 4°C to 6°C)
1 – 5 cm (common for tea or infusion use)
Max 10%
Max 1%
Strong, sweet lemon scent
Citrusy, slightly spicy, and tangy
12 – 18 months (cool, dry conditions)
Pale yellow to golden
Fresh, lemony, sweet, citrus
0.880 – 0.905
1.486 – 1.489
-1° to +1°
70% – 80% (primary active compound)70% – 80% (primary active compound)
Soluble in alcohol, insoluble in water
Aromatherapy, cosmetics, pharmaceuticals, insect repellent
24 – 36 months (in proper storage conditions)
Amber glass bottles, aluminum containers
40 – 80 mesh
Light green to pale yellow
Max 10%
99% (free from dust, foreign particles)
Kraft bags, paper sacks
12 – 18 months
1cm cuts
Light green to pale yellow
Max 10%
99% (free from dust, foreign particles)
Kraft bags, paper sacks
12 – 18 months
99 kcal
25 g
1.8 g
5 g
9 g
2.6 mg
Potassium, Calcium, Magnesium, Phosphorus
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Feature
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Ceylon Lemongrass (Sri Lanka)
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Indian Lemongrass
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Thai Lemongrass
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Vietnamese Lemongrass
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