Cultivated throughout the world and an indispensable food in kitchens all over, lemon is a universally favorite fruit. Lemon teems in abundance in Asia. Unripe lemons are green in coloring but when they prime, the color is altered into yellow. The fruit’s juice, flesh and peel, particularly the zest, are employed as foods. The juice of the lemon is about 5% to 6% citric acid, which yields lemons a rancid taste. The recognizable sour taste of lemon juice makes it an important ingredient in drinks and foods such as lemonade.
There are many health benefits of lemons that have been renowned for centuries. Lemon-juice is a powerful bactericide, antiviral, and immune-boosting agent. It has been tested by experiments that the bacteria of malaria, cholera, diphtheria, typhoid and other terminal diseases are destroyed in lemon-juice. Their use as a weight loss aid is equally famous because lemon juice is a digestive aid and liver cleanser. Lemons carry many substances – notably citric acid, calcium, magnesium, vitamin A, bioflavonoids, pectin, and limonene – that boost immunity and fight infection. Vitamin C of lemon-juice is very efficient because it is combined with bioflavonoids (vitamin P). In addition to Vitamin C, lemon also bears niacin and thiamin in fine quantities.
Lemon alternatives include several different fruits and plants that actually have comparable lemon taste and texture. The Australian plant food lemon myrtle is a contemporary and functional lemon alternative. The leaves, when dried and crushed, closely follow the sweet and sour taste of lemons. It’s also frequently used in foods that will curdle when lemon juice is presented, such as ice cream, cream cheese or cheesecake. Another popular and universally used lemon alternative is limes.
Here are some additional plants that taste and smell like lemons:
• Lemon thyme;
• Cymbopogon (Lemongrass)
• Lemon balm, a mint-like herbaceous perennial in the Lamiaceae family
• Two varieties of scented geranium: Pelargonium crispum (lemon geranium) and Pelargonium x melissinum ‘Lemon Balm’
• Lemon myrtle, recently, this Australian bush food has become a popular alternative to lemons. The crushed and dried leaves and edible essential oils have a strong, sweet lemon taste, but contain no citric acid. Lemon myrtle is popular in foods that curdle with lemon juice, such as cheesecake and ice cream.
• Lemon verbena
• Limes, another common sour citrus fruit, used similarly to lemons
• Certain cultivars of mint
• Magnolia grandiflora tree flowers
Lemon is simply a blessing – it hands solutions to a myriad of conditions that an individual may suffer from. It has its own set of purifying and natural medications, frees the body of a contagion using the powerful antioxidant attributes that are found in its juices and reduces the free radicals in the body and thereby reduce the risks of developing certain types of cancers. So make sure you eat on at least one-fourth or half lemon daily to avoid missing its natural health benefits!