Lemongrass is a tropical herb with a lemony scent used in Asian cuisine, while lemon zest is the fragrant outer peel of a lemon used as a garnish and flavor enhancer in various dishes. Both add a citrus note but differ in intensity and flavor profile.
Lemongrass is a tropical herb widely used in Asian cuisine. It has a robust lemony scent with a hint of ginger and mint. Often found in long stalks, it's commonly used to infuse soups, curries, and teas.
Lemon zest is the outermost layer of a lemon's peel. It contains the fruit's essential oils, which provide a concentrated lemon flavor without the tartness or acidity of the juice. It's a popular garnish and flavor enhancer in a variety of dishes.
While both lemongrass and lemon zest share a citrus profile, lemongrass imparts a more herbal, earthy note with less tang than the zest. Lemongrass is fibrous and often used in larger pieces that are removed before eating, whereas lemon zest is grated and mixed directly into dishes. Lemongrass also has a slight gingery taste and is more potent in flavor compared to the fresh, fragrant burst of lemon zest.
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Ideal for Asian-style broths such as Tom Yum or Vietnamese Pho, lemongrass releases its flavors slowly, giving soups a complex, aromatic character. Add bruised stalks during cooking and remove them before serving. Lemon zest is perfect for Mediterranean soups like Avgolemono or a simple chicken noodle soup, where a touch of lemon brightens the dish. Grate it finely and add towards the end of cooking to preserve its delicate oils.
Lemongrass, with its bold flavor, stands up well in marinades for grilled meats and seafood. The fibrous stalks can be pounded and used in a marinade paste, imparting a distinct aromatic touch to dishes like satay or grilled fish. In contrast, lemon zest is perfect for lighter marinades where a fresh, citrusy note is desired. It works well with chicken, fish, or vegetables, adding a zesty kick without overpowering the main ingredients.
Lemongrass can be infused into syrups or creams to create exotic desserts such as lemongrass panna cotta or coconut lemongrass ice cream. Its subtle, lemony flavor pairs well with tropical fruits. Lemon zest is a classic addition to desserts such as lemon bars, cakes, and tarts. It provides a punchy lemon flavor that complements sweet and tangy desserts, and can be used in both the batter and as a decorative garnish.
While lemongrass and lemon zest can sometimes be substituted for one another to add a citrus flavor, the substitution may alter the dish's intended flavor profile. Lemongrass is more potent and can dominate over other flavors, so use it sparingly if replacing lemon zest. Conversely, using lemon zest in place of lemongrass may result in a dish with a milder flavor, requiring additional zest to match the intensity of lemongrass.
Both lemongrass and lemon zest are low in calories and contain no fat. They are good sources of vitamin C and can aid in digestion.
| Nutrient | Lemon Zest ( Per 100g ) | Lemongrass ( Per 100g ) |
|---|---|---|
| Fat | 0.3g | 0.5g |
| Fiber | 10.6g | 2.6g |
| Protein | 1.5g | 1.8g |
| Calories | 47 | 99 |
| Vitamin C | 129mg | 2.6mg |
| Carbohydrates | 16g | 25g |
