On food and cooking the science and lore of the kitchen ( PDFDrive ) 787

the cooking of Southeast Asia. Lemongrass
forms clumps of thick shoots; all parts are
aromatic, but only the lower stalk is tender
enough to be edible itself. The older outer
leavescanbeusedtoinfuseadishwiththeir
flavor, or be made into an herbal tea. In
Thailand the tender stalk is a standard
component of pounded spice pastes, and it’s
alsoeatenfreshinsalads.
Lemon Verbena Lemon verbena is a South
American plant,Aloysia triphylla, a relative
ofMexicanoregano.Thelemonyflavorofits
leaves comes from the same terpenes,
collectively called citral, that flavor
lemongrass; other terpenes lend a flowery
note.
LolotLolotisthelarge,heart-shapedleafofa
black-pepper relative,Piper lolot, a native of
SoutheastAsia, and used there as a flavoring
wrapforgrillingmeats.


Orange Flowers Orange flowers come from
thebitterorSevilleorange,Citrusaurantium,
and they have been used for millennia to
flavor sweets and other dishes in the Middle
East, usually in the extract called orangeflower water. The distinctive perfume results
fromamixtureofterpenesalsofoundinroses
and lavender, with an important contribution
fromthesamecompoundthatflavorsconcord
grapes(methylanthranilate).

Makrut or Kaffir Lime Ma krut is the Thai
name for the tree also known as kaffir lime
(“kaffir” is Arabic for “unbeliever” and has
derogatory connotations). This Southeast
Asian member of the citrus family,Citrus
hystrix, has distinctively aromatic leaves and
fruitrindsthatareanimportantingredientin
Thai and Laotian cooking, especially soups,
stews, and fish dishes. The rind has an
unremarkable mix of citrus, pine, and fresh
notes,butthetoughleavesarerichlyendowed