Takhrai — Lemongrass Processing / ตะไคร้

Pan-Thai — cultivated throughout the country; used across all regional cuisines in different proportions

Lemongrass (Cymbopogon citratus, takhrai) is both an aromatic compound and a textural element in Thai cooking, and the processing technique determines which role it plays. The outer two or three layers of the stalk are fibrous and tough — they are removed before any application. The inner, pale yellow-green core is tender and carries the highest concentration of citral (the compound responsible for the lemon-citrus scent). For pastes, the tender inner section is sliced into thin rings, then pounded into fine paste — coarser grinding leaves fibrous strands that catch between teeth. For soups and infusions, the whole stalk is bruised with the flat of a knife to rupture cell walls and release essential oils before adding to the liquid.

Lemongrass provides the citrus-floral high register of Thai curry pastes — working in tandem with kaffir lime leaf, it creates the characteristic bright top note that lifts heavy coconut-based curries.