Jun 6, 2025
BY: Yatharth GuptaLemons are a staple in kitchens across the country,. Thanks to the country’s diverse climate, a variety of lemon types are available, each boasting its own distinct taste and culinary uses. From salads and beverages lemons lend their unique essence to countless recipes.
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Gondhoraj lemon is also known as the King of Lemons. This variety is found in West Bengal. Gondhraj lemons are rich in antioxidants and Vitamin C, which improve immunity and skin health.
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Nemu Tenga lemons are grown in the northeastern state of Assam. Nemu Tenga is a large and juicy lemon with a little bit of tartness. It is mainly used for Assamese curries, stews, or soups.
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Known for its distinct yellow skin and sharp flavor, it is mostly used for marination, dressings, cocktails, and lemonade. Rich in Vitamin C, it helps keep skin glowing by preventing cell damage.
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Also known as sweet lime, Mosambi is uniquely different from normal lemons. It has a sweet flavor and is mostly consumed raw or in the form of fresh juice. Due to its hydrating and refreshing properties, it is most consumed during summer.
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Rough lemons are unique and distinctly identified by their bumpy skin. They are not as juicy or sharp as other lemons. Rough lemons are mostly used in pickles or marmalade.
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Nepali Oblong is another lemon on the list with its roots in Assam. Known for its oblong shape, it is used in culinary dishes for its distinct flavor.
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Also known as Italian lemons, Genoa lemons are large in size and have a mild flavor. They are used in culinary applications and are known for their distinct taste.
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Khasi Papeda lemon is grown in the Khasi Hills of Meghalaya. Khasi lemon is counted among exotic varieties. Khasi Papeda lemon has a strong flavor and is mostly used to make pickles.
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