Mausambi, also known as sweet lime, is a favourite among lemon varieties in India for its mild and sweet flavour. Originating from the Nilgiri and Malabar regions of South India, Mausambi is larger than regular lemons and has low acidity. It is particularly popular for its juice, which is often consumed for its refreshing taste, especially in the summer.

3. Rough Lemon

Found predominantly in Northern India, rough lemons are distinct for their bumpy skin and less pulp. Despite their rugged exterior, these Indian lemons are aromatic and highly versatile. They are commonly used for a variety of purposes, including cooking, cleaning, and even home remedies. In the kitchen, rough lemons are often used to add acidity to dishes like curries, dals, and chutneys, which form a big part of a vegetarian diet.

4. Pat Nebu

Native to Assam, the Pat Nebu lemon is a glossy yellow variety known for its few or no seeds, making it incredibly easy to use. This Indian lemon is aromatic, with a sharp yet refreshing citrus flavour. Pat Nebu is often incorporated into Assamese cuisine, adding its zesty note to both savoury and sweet dishes. Its minimal seeds make it a favourite among home cooks who value convenience in their kitchen.

5. Nemu Tenga

Also from Assam, the Nemu Tenga comes in two forms: Gol Nemu (round) and Kazi Nemu (oval). Both lemon varieties are used in traditional Assamese dishes, where they add a distinct tangy flavour. The unique sourness and rich fragrance of Nemu Tenga make it a versatile ingredient, perfect for use in both savoury and spicy dishes. It also works perfectly for meat dishes, especially chicken recipes.

6. Nepali Round Lemon

The Nepali Round Lemon is another variety that hails from Assam but is also cultivated in South India. Known for its juicy pulp and minimal seeds, this lemon variety is refreshing and ideal for a variety of culinary uses. It adds an extra layer of flavour to everything from salads to rice dishes. 

7. Khasi Papeda Lemon

Khasi Papeda, originating from the Khasi hills of Meghalaya, is a wild variety of Indian lemon known for its intense, sharp flavour. Often used for pickling, Khasi Papeda is rich in antioxidants and is believed to have various health benefits. Its tangy flavour enhances the taste of pickles and sauces, making it a valuable ingredient for preserving fruits and vegetables in a traditional Indian manner.

8. Genoa Lemon

Genoa lemons, grown commercially in India, are larger and oval-shaped. They have a mild citrus flavour and are commonly used in the preparation of pickles and marmalades. The Genoa lemon’s tangy profile makes it perfect for preserving and canning, and it is often found as a key ingredient in Indian lemon pickles. It is also used in a variety of savoury dishes, particularly non-vegetarian dishes, where its refreshing flavour balances well with rich, spicy gravies.

9. Eureka Lemon

Eurekas are the most popular lemon varieties in India, as they are found in most markets across the country. Eureka lemons are favoured for their high yield, seedless nature, and excellent fruit quality. They have a strong acidic flavour, making them ideal for culinary uses such as dressings, beverages, and desserts. The trees are semi-vigorous and can produce fruit year-round, with peak harvesting occurring during specific months.

10. Elumicchai (Indian Lemon)

Known as the Elumicchai in southern India, this variety of Indian lemon is widely used across the country. It has a tangy, sharp flavour that is a staple in South Indian cuisine, particularly in sambar, rasam, and various chutneys. It also pairs well with fresh coconut, creating the perfect base for flavourful, tangy curries.

A Tangy Journey Through Flavours

From the classic lemon rice and tangy lemon pickle to refreshing lemon-based desserts like lemon tart and lemon sorbet, these citrus fruits are a kitchen staple. For those exploring Indian vegan food, lemon adds zest to plant-based curries, lentil dishes, and salads, providing a burst of flavour that perfectly complements the vibrant spices of Indian cuisine.