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Bright, tangy, and wonderfully versatile, Lemon — known as Nimbu in Hindi and Elumichai in Tamil — is one of the most essential flavour boosters in Indian and global cooking. From a squeeze of fresh juice over dal and chaat to zesting into cakes and marinades, lemon adds a clean, vibrant acidity that lifts and brightens every dish it touches. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
Squeeze fresh lemon juice over dal, chaat, and grilled dishes just before serving for a bright, acidic lift. Use in Nimbu Pani (Indian lemonade) with sugar, salt, and cumin for a refreshing summer drink. Zest into cakes, biscuits, and marinades for a fragrant citrus note. Add to salad dressings and chutneys, use as a souring agent in rasam and sambar, or squeeze over kebabs and tikkas at the table.
Store lemons at room temperature for up to 1 week, or refrigerate for up to 3–4 weeks. Cut lemons should be wrapped tightly and refrigerated, used within 2–3 days. To get maximum juice, bring to room temperature and roll firmly on a surface before squeezing.
Q: What are the health benefits of lemon?
A: Lemons are rich in vitamin C, citric acid, and flavonoids. They support immunity, aid digestion, improve skin health, and help with iron absorption. Warm lemon water in the morning is a popular Ayurvedic detox ritual.
Q: Can I use lemon zest in cooking?
A: Yes — lemon zest contains the essential oils from the skin and is far more intensely flavoured than the juice. Use it in cakes, biscuits, marinades, and dressings for a fragrant citrus note. Always wash the lemon thoroughly before zesting.
Q: How do I get more juice from a lemon?
A: Bring the lemon to room temperature, then roll it firmly on a hard surface with your palm before cutting. This breaks down the internal membranes and significantly increases juice yield.
