Lemongrass is mainly used in Southeast Asian cuisine. It is very popular for fish and seafood, as well as for veal, lamb, beef and chicken. The S! Lemongrass a special touch. In Asia, in addition to rounding off typical Vietnamese or Indonesian cuisine, it is also very often used for tea drinks, but only the stem and the leaves are used.

Its aromatic, slightly sweet taste and smell is a little reminiscent of liquorice or anise. Fennel belongs to the umbelliferous family. It needs a warm location with nutrient-rich soil. The green leaves can be harvested continuously.

the taste
With the umami spice from STAY SPICED ! soups, sauces, dressings, dips can be tasted harmoniously and short roasts, fish, salads and legumes of all kinds can be rounded off in taste. Give it a try!

manufacturing
The umami spice from STAY SPICED ! is composed of the finest pure spices, which round off the taste of food in a natural way. Finely ground onions, mustard flour, untreated sea salt, tomato powder, ground lemon peel and many other ingredients have been harmoniously put together to underline the umami taste unobtrusively and naturally.

In the growing regions it is a very important spice and irreplaceable in many dishes and spice mixtures. Examples: curries, masalas, chili con carne, salsas, falafel. In Europe, cumin in combination with cheese has gained in importance, albeit only to a very small extent. It can be used as an alternative to caraway in all dishes.