Lemon Grass or tanglad (Baraniw Ilk) and Sorosoro or karimbuaya (Ilk) are the most popular spices to stuff lechon - baboy, baka, manok, and big fish like bangus.
Tanglad - Andropogon citratus DC
For tanglad, all you have to do is gather the mature leaves, sometimes roots, make them into a fishful bundle and pound it to release the aromatic volatile oil. Stuff the whole thing into the dressed chicken or pig or calf to be roasted (lechon). Chop the leaves when broiling fish. Crushed leaves are used to give a final scrub. Tanglad removes the characteristic odor (malansa) and imparts a pleasant aroma and taste.
Tanglad is also used to spice up lemonade and other mixed drinks. It is an excellent deodorizer for bathrooms and kitchen. It is also used in the preparation of aromatic bath.
One word of caution: The fresh sap of sorosoro may cause irritation of the eye and skin. Wash hands immediately. Better still, use kitchen gloves.
Soro-soro - Euphorbia neriifolia