nimbu

Nimbu is a term used in several Indian languages to denote the lemon, typically Citrus limon. It is a common name in Hindi, Marathi, Gujarati and other languages, where it often refers to the lemon and, in some regions, to lime as well. The word is widely used in culinary and everyday contexts, and regional usage may vary.

Description and cultivation

Nimbu trees are evergreen and usually thorny, growing to around 3–6 meters tall. Leaves are glossy, and the fruit is oval to round with a bright yellow rind when ripe and a highly acidic juice. The plant prefers warm, subtropical climates with well-drained soil and regular irrigation. India is a major producer, along with countries such as Mexico, Argentina, and Spain. Harvest typically occurs from winter through spring, with fruit availability affected by regional growing conditions.

Uses

The juice of nimbu is widely used to flavor foods and beverages, in marinades, chutneys, curries, and desserts, and as a key ingredient in popular drinks such as nimbu pani and shikanji. Zest and rind are employed in baking, spice blends, and garnishes. In addition to culinary uses, nimbu juice is used for preserving and pickling in various regional cuisines.

Nutrition and health

Nimbu juice provides vitamin C and citric acid, while being low in calories. It is commonly consumed diluted with water, sugar or salt. Excessive consumption can contribute to dental enamel erosion or digestive discomfort in sensitive individuals.

See also

Lemon, Lime, Citrus fruits, Shikanji, Nimbu pani.