Citrus limon

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Citrus limon

Citrus limon (pronunciation: /ˈsɪtrəs ˈliːmɒn/), commonly known as the lemon, is a species of small evergreen tree in the flowering plant family Rutaceae, native to South Asia, primarily North eastern India.

Etymology

The name Citrus limon is derived from the Arabic word for lemon, "līmūn" (ليمون), which in turn is believed to have been borrowed from a Persian or Sanskrit source. The word "lemon" entered the English language in the 14th century, via Old French "limon", which referred to both the lemon and lime fruit.

Description

The Citrus limon tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.

Related Terms

  • Citrus: A genus of flowering trees and shrubs in the rue family, Rutaceae.
  • Limonene: A colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the oil of citrus fruit peels.
  • Rutaceae: The rue family of flowering plants, which includes citrus species.
  • Zest (ingredient): A food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed citrus fruits such as lemon.

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