lemon

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What is Lemon, nimbu? glossary, uses, recipes, benefits

Culinary uses of Lemon, nimbu, lemon juice in Indian cooking

What is Lemon, nimbu? glossary, uses, recipes, benefits

Lemon, universally known as nimbu in the Indian context, is an indispensable fruit in kitchens across the subcontinent. Far more than just a sour addition, its vibrant zest and tangy juice are fundamental to Indian culinary identity. Unlike some Western uses where it might be a garnish, in India, the lemon is a star player, central to flavor profiles ranging from refreshing drinks to complex curries. Its pervasive presence underscores its deep cultural roots and daily utility in every household.

The uses of lemon across India are incredibly diverse, reflecting its adaptability to various regional cuisines. In North India, it's routinely squeezed over dal, curries, and chaats for a burst of freshness. In South India, it forms the base of iconic dishes like lemon rice and is a common ingredient in sambar and rasam. Along the coasts, it brightens seafood preparations. Beyond cooked dishes, fresh nimbu pani (lemonade) is a quintessential cooling drink, especially in the scorching Indian summers. Its ability to balance flavors, cut through richness, and add a refreshing zest makes it a truly versatile ingredient in both everyday meals and festive preparations.

One of the most significant factors contributing to lemon's ubiquity in India is its easy availability and affordability. It's considered a very cheap fruit, especially compared to its value in flavor enhancement and nutritional content. Available year-round in local markets, street vendor stalls, and supermarkets, it's accessible to people from all walks of life. This widespread availability and low cost ensure that almost every Indian household has lemons readily at hand, cementing its status as a kitchen essential.

Numerous recipe examples highlight lemon's integral role in Indian cooking. Beyond the aforementioned lemon rice and nimbu pani, it's a key ingredient in many pickles (like nimbu ka achaar), adding both tang and acting as a natural preservative. It's used in marinades for tandoori dishes, in salads to brighten vegetables, and even in some traditional chutneys. From a simple squeeze over pakoras to its role in complex gravies, lemon's distinctive tang elevates a vast array of Indian dishes.

Beyond its culinary prowess, lemon offers a plethora of benefits, making it a valued ingredient in Indian households for its health properties. It's an excellent source of Vitamin C, a powerful antioxidant that supports the immune system, aids iron absorption, and promotes skin health. The citric acid in lemons is known to aid digestion and help prevent kidney stones. Historically, it has been used in traditional remedies for common colds and sore throats, underscoring its role in simple home remedies across India.

In summary, lemon, or nimbu, holds an unparalleled position in the Indian context. Its widespread use, easy availability, and very cheap cost make it a fundamental ingredient for millions. Coupled with its impressive health benefits and its ability to transform the flavor profile of a multitude of Indian recipes, lemon truly embodies an accessible, versatile, and wholesome staple, deeply ingrained in the nation's culinary and wellness identity.

Also Known As

Citrus Limon, Limboo, Limbu, Lime, Nimbu, Sour lime.

How to select lemon, nimbu

Select the mature ones, which are yellow coloured and emit a nice fragrance. The thinner the peel or skin, the sweeter the fruit. Avoid buying the blemished or bruised fruits or those with any rotten smell.

There are a variety of lemons like the hybrid of orange lemon named as Meyer Lemon. It is less acidic or tart comparatively and named after Frank Meyer.

The seedless variety is Armstrong Lemon, in which there are no seeds.

Culinary uses of Lemon, nimbu, lemon juice in Indian cooking

Lemons used in Indian drinks

1. lemon apple juice recipe | lemon and apple juice benefits | apple lemon cooler | how to make apple and lemon juice |

lemon apple juice is a healthy, refreshing and energising Indian potion for early morning. Learn how to make apple and lemon juice.

To make lemon apple juice, add the apple cubes a few at a time in the juicer. Add the lemon juice and mix well. Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it. Serve apple lemon cooler immediately.

Lemon, limbu used in Indian pickles

1. A brilliant pickle that causes a burst of sweet and tangy flavours on your palate, the Nimboo ka Achaar is an all-time favourite, with fans spanning across generations! The preparation of this No Oil Lemon Pickle needs a bit of tact, but is not difficult if you follow these instructions properly. It is important to toss the lemons every day during the seven-day maturing period to avoid fungal growth. During this period, you must also take care to store the Sweet Lemon Pickle in a cool place away from heat, but not in the fridge.

2. Lemon Pickle : Oh, how versatile the humble lemon is, lending itself as beautifully to pickling candying, seasoning as to a variety of other uses.

Interestingly, most restaurants down South serve Lemon Pickle along with the meals, as the lemon is easy to procure and pickle, as well as liked by almost everybody.

Rice made with lemons, lemon juice

1. lemon rice recipe | South Indian lemon rice | chitranna rice | with 22 amazing images.

lemon rice recipe is a popular South Indian rice. lemon rice has a nice sour lemon taste. This is a easy and quick lemon rice recipe made with basic ingredients like lemon juice, boiled rice and Indian spices. Popular South Indian breakfast often is lemon rice also called chitranna rice often made with leftover rice.

lemon rice recipe | South Indian lemon rice | chitranna rice is a popular South Indian rice. lemon rice has a nice sour lemon taste. This is a easy and quick lemon rice recipe made with basic ingredients like lemon juice, boiled rice and Indian spices. Popular South Indian breakfast often is lemon rice also called chitranna rice often made with leftover rice.

2. Healthy Lemon Rice : This dish is ideal for the summer. Keep in mind the fact that the lemon juice has to be added judiciously to suit your palate so that you do not end up with a "khatta" or bland rice.

I enjoy this dish with rasam or just a bowl of salad. The lemon in the rice aids in the absorption of iron in your body due to its high vitamin C content.

Desserts with lemon

1. Eggless Lemon Cake : Bring together the soft succulence of the best of cakes with the citrusy scent and flavour of lemon, to make a perfectly delightful treat.

The cake dough is perked up with tangy ingredients like lemon juice and rind, which gives a fresh aroma and refreshing flavour to the cake.

Serve the Lemon Cake warm, with tea , to enjoy the pleasant citrusy tinge. For those who enjoy such fresh and tangy flavours, there are more recipes like the Lemon Butter Icing and Lemon Cheesecake .

· Lemons are used widely in many preparations.

· Because of the tart flavor, many lemon-flavored drinks and candies are available in the market.

· The skin can be peeled and used as toppings in desserts or cocktails.

· Lemons can pickled and stored.

· Lemon juice, canned, concentrated, dehydrated or fresh is used to prepare carbonated beverages and lemonades.

· Lemon slices are used in fish and meat dishes as a garnish.

· Also lemon can be used in making soups.

How to store Lemon, nimbu

Lemons have a good shelf life over all, but start deteriorating due to moisture loss or pests infestation. So it would be preferable to consume it as they ripen. It can be stored under refrigeration temperature, in perforated net bags and not in plastic bags. They stay fresh for 4-5 days after ripening in refrigerator. Green fruits may be held for 4 months or more, while the peel becomes yellow and thinner, the pulp juicier (6-80%) and the proportion of soluble solids higher (7-24%). Sometimes the degreening process is hastened commercially by exposing the fruit to ethylene gas, ethephon, or silane.

Health Benefits of Lemon, nimbu, lemon juice

Lemon is a very good source of Vitamin C and thus helps in the production of white blood cells and antibodies in the blood which attacks invading microorganisms, prevents infection and builds immunity. Therefore, Lemon juice is given to prevent common cold. The ascorbic acid in lemon juice helps in absorption of iron from the food. So if you’re iron deficient or have anaemia squeeze a lemon on iron rich recipes. See detailed benefits of lemon, lemon juice.

lemon wedges

First wash the lemon under running water. Now hold it on a chopping board. Now cut it unpeeled vertically into 2 halves on a chopping board. Now make 2-3 thick slices of both the halves, of the desired thickness. These are called the lemon wedges and are very much used in photography of food recipes and drinks.

lemon leaf

Lemon leaves are dark green, arranged alternatively on the stem of the lemon. Lemon leaves, also known as Kaffir lime leaves. They are widely used in Southeast Asian cuisine, particularly in Thai Cuisine. Lemon leaves offer a unique citrusy aroma with a slightly peppery flavour, making them a valuable ingredient for enhancing the flavour of soups. It has a herbal use due to its cleansing nature.

lemon slices

For slicing lemon, first wash it under running water. Now hold on a chopping board and with a sharp knife, start slicing it. The diameter may be around ? inch, but it is not necessary that all the slices are exactly the same. Lemon may be thinly or thickly sliced as per the recipe requirement. The slices can be used on mocktail glasses as a garnish. Recipes like Lemon Pie, iced lemon treat can also be made using lemon slices.

lemon rind

Lemon rind, often referred to as nimbu ki chilke in the Indian context, is the outer zest or peel of the lemon. While the juice is universally prized for its tang, the rind, though less commonly used as a standalone ingredient compared to other parts of the lemon, offers a concentrated burst of citrus aroma and subtle bitterness. It's not typically a primary ingredient in most traditional Indian dishes, but it plays a significant supporting role in adding depth and a fresh, aromatic finish. Its use is more nuanced, often employed to cut through richness or add a bright counterpoint.

The uses of lemon rind across India are varied, albeit often in subtle ways. In some regional cuisines, especially in pickles and preserves, the finely chopped or grated rind is added for its intense flavor and preserving qualities. It can be found in certain homemade spice blends or masalas, offering a unique zest. In contemporary Indian cooking, inspired by global trends, lemon rind is increasingly being used as a garnish or flavor enhancer in desserts, mocktails, and even some fusion curries or rice dishes, like lemon rice, where a hint of the zest can brighten the overall profile. Its aromatic oils are extracted through zesting, making it a powerful, albeit often understated, ingredient.

grated lemon rind

Lemon rind, known as nimbu ki chilke in the Indian context, refers to the colorful outer layer of the lemon peel, also called the zest. Unlike the inner white pith which can be bitter, the rind is packed with aromatic oils that offer a concentrated burst of citrus fragrance and a subtle tangy-bitter note. While not a primary ingredient in most traditional Indian dishes, it's a valuable element used to add depth, freshness, and a bright, aromatic finish. Its application is often nuanced, acting as a secret ingredient to cut through richness or introduce a lively counterpoint to a dish.

To grate lemon rind effectively, you'll want to use a fine grater or a microplane. First, ensure the lemon is thoroughly washed and dry. Gently rub the lemon against the grater, applying light pressure, rotating the fruit as you go. The key is to remove only the bright, colored part of the peel, avoiding the bitter white pith directly underneath. Once you see the white layer, move to a new section of the lemon. The finely grated rind can then be directly incorporated into your recipes, whether it's for a fragrant lemon rice, a refreshing mocktail, or a specialized spice blend.

lemon juice

First wash it under running water. Now hold on a chopping board and cut into 2 halves using a sharp knife. Lemon juice is prepared by placing each lemon halve in a lemon squeezer and pressing it. You can also place a strainer on a bowl and then squeeze the lemon juice with one hand and collect the seeds in the strainer and discard them. Lemon juice, canned, concentrated, dehydrated or fresh is used to prepare carbonated beverages and lemonades. It may also be used to wash the bottom of a copper vessel.