I want this with logo again but this time with a small bach water case with crystal clear water in a small basket

Lemon grass from Transfood (botanically Cymbopogon citratus) is one of the most important and formative spice components of Southeast Asian cuisine. The long, scaly stems have a solid structure, a pale green color and a thick, whitish base. Directly imported by air cargo from Thailand, the product guarantees the full preservation of the valuable essential oils (Citral), which give dishes a distinctive, intense lemon freshness without acid finesse.

Exotic flavour booster: Gives Asian recipes an intense flavour of lemon and citrus without adding any acidic component.Antibacterial properties: The rich naturoles are appreciated in traditional Asian nutrition for their soothing and anti-inflammatory properties.Excellent fresh logistics: Fast transport via air freight ensures that the perennials remain juicy and the drive base does not dry out or deforest.

Nutritional values (per 100g)Fuel value: approx. 99 kcal / 414 kJFat: approx. 0,5 gof which saturated fatty acids: < 0,1 gCarbohydrates: approx. 25,3 gof which sugar: approx. 0,6 gFat: approx. 4,3 gProtein: approx. 1,8 gSalt: approx. 0,02 gVital substances: Very rich in essential oils (Citral), manganese (important for bone structure), potassium, magnesium and folates.

Cooling: Best to store in the vegetable compartment of the refrigerator. Loosely wrap the stems in a slightly moist kitchen cloth or a paper bag to protect them from drying out.Holdability: In a cool state, the robust imported goods remain fresh and ready for use for 2 to 3 weeks without any problems.Freeze: Lemon grass can be fantasticly frozen as a whole.

Asian thermal soups: The basic flavor base for the world-famous Thai Tom Yum soup or the Vietnamese Bún Bò Huế.Currypasten: The thick, delicate stem floors are finely crushed and crushed in the mortar to serve as the heartpiece in homemade green or red curry pastes.Wok & Pan dishes: Cut into fine rings or flat-cut to brew meat, fish, tofu or seafood (e.g. Vietnamese Gà Xào SỚt – Chicken with lemon grass and chili).Experienced tea: The upper, harder leaves are excellent for brewing up an intense, aromatic, coffee-free herb.Tipp for preparation: The outer sauces are optimally removed when the oil leaves are crushed.

100% fresh lemon grass.

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