Lemon juice and zest

Lemons, juice and zest of

The lemon is a citrus fruit widely used in global cuisine thanks to its acidic and refreshing flavor. It is a small, oval-shaped fruit with yellow skin, belonging to the Rutaceae family. In gastronomy, both the juice and the zest of the lemon are used to provide a citrus note, balance flavors, and enhance the aroma of various preparations, from dressings and marinades to desserts and beverages.

Origin: The lemon is native to Southeast Asia, specifically the region encompassing Northeast India and Northern Burma. Its cultivation later spread to the Middle East, the Mediterranean, and the Americas thanks to trade routes.

Properties: The lemon is rich in vitamin C, a powerful antioxidant that helps strengthen the immune system. Its juice is low in calories and provides citric acid, which aids digestion and acts as a natural preservative. The zest or peel contains essential oils that are very aromatic and provide an intense flavor, ideal for enhancing dishes without adding extra liquid.

Synonyms in Spanish in Latin America: The lemon can have different names depending on the country. In much of Latin America, it is called limón amarillo or simply limón. In Mexico and Central America, the term limón is also used to refer to the acidic yellow fruit, while in some regions of South America, such as Argentina or Chile, it may be distinguished from the lima (lime), which is usually greener and less acidic.

In summary, lemon juice and zest are versatile ingredients, essential in cooking to provide freshness, acidity, and aroma in a wide variety of recipes.