Classification
Product TypeIngredient
Product FormDried
Industry PositionProcessed Agricultural Ingredient
Market
Dried lemongrass is traded globally as a dried aromatic herb used for culinary flavoring and herbal infusions, typically shipped as cut-and-sifted leaf/stem pieces or powder. Commercial supply is concentrated in tropical and subtropical growing zones, with exports commonly marketed from South and Southeast Asia and also from parts of North Africa. Product-specific global trade sizing is difficult because customs statistics often aggregate dried botanical materials into broader HS categories (e.g., HS 1211.90 “other plants and parts”) rather than isolating lemongrass. Market dynamics are driven by foodservice and retail demand for Southeast Asian flavor profiles, plus demand for aromatic herb inputs where buyers prioritize consistent aroma, cleanliness, and food safety assurance.
Specification
Major VarietiesCymbopogon citratus (West Indian lemongrass), Cymbopogon flexuosus (East Indian lemongrass)
Physical Attributes- Dried aromatic leaf/stem pieces (often cut-and-sifted) with a lemon-citrus aroma
- Color commonly ranges from pale green to yellow-green depending on drying and leaf proportion
- Low tolerance for extraneous matter (e.g., stones, soil, insects) in export specifications
Compositional Metrics- Buyer specifications commonly include moisture/water-activity control to limit mold growth and preserve aroma
- Aroma intensity is tied to volatile oil profile (citral-forward character), typically assessed via sensory and/or volatile oil metrics
Grades- No single global commodity grade is consistently used; transactions commonly rely on private buyer specifications plus Codex-aligned hygiene practices for spices and dried aromatic herbs
- Common commercial forms used as grade proxies: whole/cut leaf, cut-and-sifted tea grade, and powder
Packaging- Moisture-barrier inner liners (e.g., food-grade plastic) within cartons or sacks for international shipment
- Sealed packaging to reduce moisture ingress and aroma loss during storage and transit
ProcessingOften sieved/graded to a target cut size for infusion performance (tea) or for blending into spice mixesMay undergo a validated microbial reduction step (e.g., steam treatment) depending on buyer and destination requirements
Supply Chain
Value Chain- Harvest/cutting -> trimming and washing -> chopping/slicing -> drying (sun or mechanical) -> cleaning/sieving (cut-and-sifted) -> foreign-matter control (e.g., magnets/metal detection) -> packing with moisture barrier -> containerized export -> importer QA release -> blending/packing for retail or industrial use
Demand Drivers- Growth of Southeast Asian cuisine usage in global retail and foodservice (soups, curries, marinades, pastes)
- Herbal tea and infusion demand where citrus-aromatic profiles are desired
- Industrial demand for consistent dried herb inputs for seasoning blends and ready-meal formulations
Temperature- Typically shipped and stored at ambient temperature, with humidity control as the primary quality and safety factor
- Avoid heat and light exposure that accelerates aroma loss and increases risk of packaging condensation during temperature swings
Shelf Life- Shelf life is primarily limited by moisture ingress and volatile aroma loss; sealed moisture-barrier packaging and dry storage are key to maintaining quality
Risks
Food Safety HighSpices and dried aromatic herbs can carry pathogens (notably Salmonella) and have been associated with outbreaks; dried lemongrass falls into this risk class when drying, handling, or storage hygiene is weak and when no validated microbial reduction step is applied. This can trigger border rejections, recalls, and rapid loss of market access for specific lots or suppliers.Use Codex-aligned GAP/GMP and HACCP programs, verify supplier controls, apply validated microbial reduction where appropriate (e.g., steam treatment), and implement robust sampling/testing and moisture-control specifications through storage and transit.
Moisture And Mold MediumInadequate drying or moisture uptake during storage/shipping can drive mold growth and quality degradation, with potential for mycotoxin and other contaminant concerns depending on conditions and co-mingled materials.Specify and verify moisture/water-activity targets, require moisture-barrier packaging, control warehouse humidity, and avoid condensation risk from temperature cycling during logistics.
Regulatory Compliance MediumChemical and physical hazards cited for spices and dried aromatic herbs—such as pesticide residues, heavy metals, and extraneous matter—can lead to non-compliance with destination regulations and buyer standards, disrupting shipments and increasing testing frequency and costs.Align supplier agronomy and post-harvest controls to destination MRL and contaminant expectations, enforce foreign-matter controls, and maintain lot-level traceability with documented QA results.
Sustainability- Drying energy footprint: sun-drying versus mechanical drying (often fueled by biomass or electricity) can materially affect emissions and local air-quality impacts
- Post-harvest losses and waste increase when drying and storage do not control moisture (quality downgrades, rejection, disposal)
- Packaging footprint: reliance on plastic liners for moisture control creates end-of-life waste management challenges
Labor & Social- Smallholder and workshop-scale drying/processing can increase variability in worker safety practices (heat exposure, dust) and traceability expectations for buyers
- Price and margin pressure in fragmented supply chains can incentivize shortcuts in cleaning, drying time, and storage hygiene unless audited
FAQ
What is the biggest global trade risk for dried lemongrass?Food safety is the biggest risk: WHO/FAO’s JEMRA work on spices and dried aromatic herbs highlights pathogens (especially Salmonella) in this product class, which can lead to recalls or import rejections. Buyers typically reduce this risk by requiring Codex-aligned hygiene practices, strong supplier verification, moisture control, and (when needed) a validated microbial reduction step such as steam treatment.
Why is it hard to find a single global import/export number specifically for dried lemongrass?Because dried lemongrass is often reported under broader customs categories for botanical materials rather than as its own distinct 6-digit HS line. For example, the UN Statistics Division shows HS 121190 as a broad “other plants and parts” category used for many different botanicals, so trade totals at that level are not lemongrass-specific.
What specifications do buyers commonly use for dried lemongrass?Common specifications focus on cut size/form (whole, cut-and-sifted, powder), moisture control to prevent mold, limits for extraneous matter, microbiological expectations (often emphasizing Salmonella control consistent with WHO/FAO findings for dried herbs/spices), and compliance with pesticide residue and contaminant requirements described as relevant hazards in Codex hygiene guidance for spices and dried aromatic herbs.