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Editing Lemon grass

Revision as of 07:59, 16 December 2023 by FoodBookSysop (talk | contribs) (Created page with "Cymbopogon citratus is abundant in the Philippines and Indonesia where it is known as tanglad or sereh, respectively. Its fragrant leaves are traditionally used in cooking, particularly for lechon and roasted chicken.[8] The dried leaves can also be brewed into a tea, either alone or as a flavoring in other teas, imparting a flavor reminiscent of lemon juice but with a mild sweetness without significant sourness or tartness. In Sri Lanka, lemongrass is known as sera (...")
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