レモングラス

The stalks were way more fragrant than the dried stuff I used to keep in the pantry, and one bruised piece perfumed the whole pot of tom yum. I've started using it in Vietnamese marinades too, and it holds up fine in the freezer.

Cutting into these stalks released that unmistakable lemongrass aroma, exactly what my Thai curry paste needed. They were firm and not dried out, and the flavor came through bright and zesty without being bitter. This batch will definitely last me through a few rounds of soup and stir-fries.

The stalks arrived fresh and fragrant, and just one bruised piece gave my Thai curry that bright, zesty kick it was missing. Perfect for anyone who cooks Vietnamese or Latin dishes regularly.