Food Alphabet
Chinese Lemongrass Seeds
The surface of the seeds of Chinese lemongrass is smooth, shiny. In freshly picked seeds, the skin is light orange or yellow, when dried, it becomes yellow-brown. Under the skin of the seeds is a dense core, the bulk of which is the endosperm. Inside the endosperm is a small embryo, visible only under a magnifying glass.
The smell of crushed lemongrass seeds is strong, specific, and peppery. The taste is spicy, bitter-burning, resinous. For harvesting lemongrass seeds for medicinal purposes, juice is squeezed out of the fresh fruits of the plant (later it is used for jelly and lemonade). The spinners are washed to remove the remaining skin of the fruit and obtain clean seeds. After that, the seeds are separated from the peel and dried either immediately at a high temperature, on air-cooled dryers with ventilation, or first in the air, and then in a shady room. The time of harvesting seeds is August – September.
