Origin of Lemon
Lemon’s roots go back
eons, making it nearly impossible to pinpoint its exact origin: Some speculate
north India, others the south. Though its close, ancient relative, the citron,
is native to India, other lemon varieties recognized today may have evolved
elsewhere.
Toby Sonneman, author of
the book, “Lemon: A Global History,” explains that one common theory is that
the Arabs took lemons from India or Persia, and refined its cultivation. From
there, migrants brought lemon plants with them to Spain, Italy and parts of
Northern Africa. By the 1st century AD, the Romans utilized lemon,
and by 700 AD, Iraq and Egypt had the fruit in their borders. The word “lemon”
itself has etymological roots in Sanskrit, Persian and Arabic.
UN Figures group lemon and lime
production together, hence making it difficult to parse the top lemon producing
country. However, 2011 figures rank China, Mexico, India, Argentina, and Brazil
as the world’s highest producers of these two related fruits.
Availability of Lemon in India
Lemons grow in India,
though they are seldom the large, bumpy, bright yellow Eureka varieties commonly
found in Europe and the US. A Purdue horticulture article explains that a few
varieties grow in India, including the following:
Genoa:
a medium-sized lemon with the characteristic bump at the apex. It has a good
amount of juice with a clingy, yellow pulp.
Lisbon:
low-yielding and short-lived in India. This variety is a pale yellowish green
and of medium size. It’s juicy but also very acidic.
Nepali oblong: Grows in Assam. This cultivar also has a yellowish-green peel and
smooth, glossy skin. It has 11 segments, medium acidity and few to no seeds.
This variety is one of the commercially grown cultivars of lemons.
Nepali round: Despite its name, this variety is of Indian origin. Many confuse
this cultivar for a lime based on its round appearance. It’s a juicy, seedless
cultivar that thrives in the south of India.
Rough lemon: a variety believed to originate in North India. Its name derives
from its rough, bumpy, irregular skin filled with oil glands. It has a strong
odor and flavor, bears small seeds, and has very little pulp and juice. This
type of lemon is best as an ornamental tree.
Sweet lemon: one of the most widely grown types of lemons in India. It grows
throughout Malabar and Nilgiris, and possesses a sub-acid, insipid taste. Sweet
lemons resemble the Eureka cultivar, except its notable lack of acidity.
Villafranca: another low-yielding, short-lived variety in India. The fruit has a
bright yellow, medium thick skin and is quite oblong compared to other varieties.
Its nipple is also pronounced.
In
India, however, these cultivars come and go throughout the year.
Lemon seller in Bangalore |
Where to find Lemon in India
Though limes are sold on
every street corner, true lemons are a harder to find—especially the stereotypically
large, waxy yellow types. More varieties of true lemons appear in the north
than the south of India. Many Indians also use limes and lemons
interchangeably: ask for a lemon, the seller will likely hand over a lime
cultivar.
Checking for Ripeness in Lemon
Lemons are ripe when
their skin is bright, waxy, firm, and has no blemishes, mold or brown spots. A
lemon should not be hard, either, as this indicates low moisture and that it’s
dried out. Though some lemon varieties are a pale golden yellow, the color
should not be dull.
Lightly scratch the skin:
no matter the variety, it should produce a light, aromatic zest discernible by
holding the fruit up to the nose. A good lemon should also yield fragrant oil
when scratched.
Taste of Lemon
Lemons
are tart, zesty, clean, puckering, vibrant, citrusy, juicy, acidic and
refreshing. The ratio of these characteristics vary greatly depending on the
cultivar: some lemons have low acidity but are very juicy; others may produce
little juice and are used primarily for their peel.
Nutritional Value of Lemon
According to the USDA
nutrient database, 100g of edible lemon has the following nutritional value:
20kcal
12.5g Carbs
4.7g Fiber (19% RDI)
.3g Fat (negligible)
1.2g Protein (2% RDI)
30IU Vitamin A (1% RDI)
77mg Vitamin C (128% RDI)
.1mg Thiamin (3% RDI)
Riboflavin (2% RDI)
.1mg Niacin (5% RDI)
.2mg Pantothenic Acid (2%
RDI)
61mg Calcium (6% RDI)
.7mg Iron (4% RDI)
12mg Magnesium (3% RDI)
145mg Potassium (4% RDI)
.3mg Copper (13% RDI)
Health Benefits of Lemon
Lemon has several traditional
health benefits used by societies all over the world. Here are a few:
--Italians use the
sweetened juice to soothe gingivitis, stomach ailments and tongue inflammation
--When placed in hot
water, lemon acts as a laxative and cold remedy
--In Ayurveda, lemon aids
digestion and promotes regular elimination. They also reduce stomach acidity.
Because it’s regarded as an antibacterial, practitioners encourage gargling to
soothe a sore throat.
The book, “Medicinal
Plants in Andhra Pradesh, India,” writes that lemons treat hypertrophy of the spleen;
and their peel is a stomachic, carmitive, and rubifacient. Lemon combats
scurvy, inflammation, arthritis, diarrhea and dysentery. The book also lauds
lemon’s ability to act as a carminative, laxative, anthelmintic and antiseptic.
Note: If consumed in high
quantities, the acidity of lemons may cause problems such as receding gums,
tooth enamel erosion, and dermatitis of the hands. Ayurvedic practitioners also
advise against ingesting lemons for people with inflamed digestive tracts;
limes are acceptable.
The scientific community
reports additional health benefits of the humble lemon, including the
following:
--According to a study
published in the Pharmaceutical Biology,
scientists in Brazil affirmed the traditional use of lemon oil as a powerful
protector against neurodegenerative
diseases and other brain disorders.
--A 2011 study published
in Journal of Biomedicine and Biotechnology
reports positive findings of lemon oil’s antioxidant
and antinociceptive properties when
tested in mice.
--According to a 1999
study published by Drugs Under Experimental
and Clinical Research, lemon juice applied topically improves skin health and acts as a natural anti aging compound.
--A 2011 study published
in Neuroscience Research found that
merely smelling lemon oil was enough to mitigate
pain, decrease anxiety and lower depression, thus lending credence
to its traditional use in aromatherapy.
--A 2013 study published
by the World Journal of Microbiology and
Biotechnology affirms the fruit’s natural antibacterial qualities: scientists found that lemon oil
effectively inhibited the growth of the oral bacteria, Streptococcus mutans.
--Lemons
may also boost the benefits of other
foods ad drinks: A 2009 study published by Purdue University reveals that
adding lemon to green tea helps the tea’s powerful antioxidants and beneficial
catechins stay in the body longer after digestion.
--A 20111 study published
by the Asian Pacific Journal of Cancer
Prevention found that lemon extracts displayed antitumor activities when tested on breast cancer cells.
How to Open/Cut:
Always roll a lemon on a
tabletop with the palm of the hand: this will increase the amount of juice
extracted from the fruit. Lemons and limes at room temperature also yield more
juice than refrigerated ones.
To get the zest from a lemon, grate the fruit
lightly against a zester. Rotate the fruit, careful not to zest the bitter
pith. The goal is to extract only the bright, citrusy yellow skin.
Peel a lemon only if
knife skills are strong; otherwise, use a zester or micro grater.
Slice
a lemon into thin circles by cutting off the ends of the lemon. Then, cut the
lemon into thin rounds.
Garnish
lemons by cutting the fruit into thin circles. Cut the fruit from the center of
the skin to its peel, as you would to place a circle on the rim of the glass.
Twisting the cut circle allows a nice garnish--the sliced fruit will sit well
on the plate.
Here’s a good video showing how to open, prep
and garnish lemons and limes:
Storage:
Keep lemons on the
counter top and out of direct sunlight if using them in the course of days. If
the kitchen space tends to be warm and humid (as many Indian kitchens are), opt
to keep them in the refrigerator instead. Lemons will last up to three weeks in
the fridge and, if sealed in a bag, can last up to a month.
Though lemon’s juice sacs
may burst when frozen, some have managed to freeze lemon slices and wedges with
no problem. Simply place the slices on a baker’s tray, freeze, and then
transfer to a baggie. Or, juice the lemon and preserve in an ice cube
tray.
Lemon Recipe Ideas and Uses:
Lemons are a kitchen
staple, and rightly so, given their many vital functions.
--Lemon juice may be paired with a number of
other fruits and spices: cucumber, tomato, strawberry, amla, mango, orange, teas,
mint, clove, and cinnamon, to name a few. Make the juice carbonated or still.
--Drink lemon water first thing in the morning,
as it jumpstarts digestion, the metabolism, and promotes cleansing. Add lemon
juice or the rind to any tea, especially a therapeutic one that incorporates
ginger and lemon balm.
--Make lemon sorbet or popsicles. Add citrus juice, blended strawberries or pomegranate
seeds for additional sweetness.
--Create a lemon salad dressing using olive oil, salt,
pepper, lemon juice, and mint. Or make a combination of lemon juice, mustard,
garlic, thyme, salt, and pepper. A third possibility is lemon juice, basil,
honey or agave, salt, pepper, and garlic.
--Add lemon juice
liberally to lentil salads, quinoa
creations, tabbouleh, and simple Greek salads of cucumber, tomato, onion and
olives. Lemons also bring out the flavor of many vegetables, such as asparagus,
broccoli, cauliflower and green beans.
--Make lemon jelly and custards
--Create
lemon frosting for sweet breads and cupcakes
--Make
a lemon (vegan) cheesecake or tart
--Infuse alcohol with lemon zest
--Candy the lemon peel to
add to biryani
--Create
a lemon alfredo pasta sauce
--Make lemon herb crusted tofu: before
grilling, marinade the tofu for an hour in lemon juice, black pepper, olive
oil, salt, mustard, a pinch of honey or jaggery, and garlic.
--Create a sticky lemon glaze for veggie skewers by
adding the juice to sugar syrup or jaggery, olive oil, mustard, black pepper,
and Italian or Indian spices.
--Squeeze ample lemon
juice to any hummus, guacamole and baba ghanoush recipe
Flavor Complements:
Orange,
lime, citron, cochin goraka, kiwi, kokum, pomelo, sour orange, strawberry, wood
apple, papaya, passion fruit, pineapple, pomegranate, coconut, feijoa, dragon
fruit, cucumber, tomato, cranberry, soursop, java apple, lakoocha, passion
fruit, tamarind, flacourtia
Herbs, spices, and oil: salt, pepper, limejuice, lavender, verbena, thyme,
fennel, bay leaf, rosemary, mint, cilantro, dill, capers, black olive, basil, lemongrass,
soy sauce, garlic, green chili, ginger, sesame, mustard, vinegar, white wine, coriander
seed, black pepper, cumin, turmeric, chili, tamarind paste, curry leaf, lime
leaf, citrus rind, coconut milk, shredded coconut, coconut oil, olive oil, vodka,
champagne, rum, tequila, honey, black tea, green tea, earl grey, vanilla, cocoa,
chocolate, almond, walnut, cashew, peanut
Random Facts:
Lemon
juice is the basis for magic tricks involving “invisible ink”
Scientific Name:
Citrus limon
Other Names:
Nimbu
(Hindi)
Champra
(Manipuri)
Elumicchai
(Tamil)
Loved this, always wondered why the lemons here in Lahore are different from the ones in the west. Do you think its possible to zest the little round lemons we have? they're very thin skinned and i've never had much success.
ReplyDeleteLemons in India as well in Pakistan are almost the same varaities, some of those vary due to climatic differences as those do in India too.
ReplyDeletePakistani growers now a days grow a chinise variety which gives greater yield than the local varieties. Chinese lemon blooms and bears abundant fruit in the earlier age than the local varieties.
Thats the reason Lahories do not enjoy the real taste as the old local varieties have. A few areas in Pakistan now grow local lemons for domestic use only, which include Sargodha, Faisalabad & Jhang distts in Punjab.Fewer parts in central Sind province also grow local lemon variety demestically. The local varieties are rich in taste and flavor as well as nutrious, but the growers in Pakistan prefere the quantity over quality. now.
Please bring it up
DeleteThis comment has been removed by the author.
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