Sitruunaruoho

Sitruunaruoho, scientifically known as Cymbopogon citratus, is a perennial grass native to Southeast Asia. It is characterized by its long, slender, green leaves and a bulbous base. The plant thrives in warm climates and is often cultivated for its aromatic properties.

The distinct citrus-like fragrance and flavor of sitruunaruoho come from its high concentration of an essential oil called citral. This compound is responsible for the plant's culinary and medicinal uses. In cooking, sitruunaruoho is a staple in many Asian cuisines, particularly in Thai, Vietnamese, and Indonesian dishes. It is commonly used to add a fresh, lemony note to curries, soups, stir-fries, and marinades. The tough outer layers of the stalk are usually removed, and the tender inner core is finely chopped, pounded, or bruised to release its flavor.

Beyond its culinary applications, sitruunaruoho has a long history of traditional medicinal use. It is believed to possess antiseptic, antifungal, and anti-inflammatory properties. It has been used to treat digestive issues, fever, and infections. In aromatherapy, its essential oil is valued for its calming and uplifting effects. The plant is also used to make herbal teas and is a common ingredient in body care products due to its pleasant scent and purported skin benefits. Sitruunaruoho is cultivated in many tropical and subtropical regions worldwide, with major producers including India, Sri Lanka, and Guatemala.