Citrus limon

Lemon has been used in culinary practices for centuries because of its distinct sour aroma, primarily from its juice, originating from South Asia.

Japanese utilize the peel of small citrus fruits they call yuzu, Chinese prefer dried orange or mandarin peels, and in the Middle East, dried limes are more common. In the West, chefs use citrus juices, while they grate or candy the peel.

In some countries, pickled lemons are popular; salted and pickled lemons in their own juice are used to enrich the flavor of Moroccan tagines, and the salty juice complements salad dressings.

FLAVOUR

Lemon and its peel have a fresh, citrusy, and sour taste.

USED fresh and dried peels, juice.

SHOPPING AND STORAGE

Fresh lemons are best bought at markets or stores. Fresh lemons should be used within a week.

In a well-sealed container, candied or dried citrus peels can be stored for years.

CULINARY USE 

Caribbean and South American marinades (mojos) are made from lime, lemon, and grapefruit juice or bitter orange juice, to which garlic, spices, fruit, and fresh herbs are added. They are used as marinades, dips, salad dressings, or as refreshing sauces with vegetables, fish, and grilled or roasted meat.

Citrus powders can be used as a complement to spice blends, mixed with pepper, particularly suitable for fish and seafood. To impart flavor, mix it with sugar. It is often used as a flavoring in various sweet glazes, cakes, cookies, and pies or simply added to yogurt. Beekeepers sometimes add it to honey for flavor.

Lemon peel is a popular addition to drinks and cocktails, and during the summer, lemonade is an essential drink.

In India, it is one of the favorite additions to rice, can be rubbed onto meat as a rub, and used in various marinades and dressings. It goes well with tea and salt.

GOOD WITH chicken, cakes, beverages, rice, other citrus fruits, fruits, seafood, and fish, vegetables.