Italian Lemon

Unlike the common lemon found in our bowls, Italian Lemon is a whole new type of citrus experience that delivers a rich aroma, juicy yield, and a zest so thick that it can form whole cooking traditions. There are several types of Italian Lemons, but one stands out: Sfusato Amalfitano. This variety is produced in the picturesque Amalfi Coast of Southern Italy, an area whose volcanic soil, ocean breeze, and sunshine create a unique combination that makes these lemons bigger, tastier, and more fragrant than any other lemons in the world.

Italian Lemons are much bigger than common lemons, with brighter and more vibrant colors, and they are very textured compared to the typical ones. The pith, which is the layer between the rind and pulp, is also less bitter and sweeter than usual, meaning that even the inside of the rind is tasty enough to eat. The fruit's juice is also abundant and clear, making it easy to squeeze out, and the sourness is well-balanced and smooth.

It is only in the zest where one can fully appreciate the qualities of Italian Lemon: its strong scent, its high concentration of essential citrus oils, and its ability to season a whole course or dessert, simply by scraping some of the fruit’s rind on top of your dish with a grater.

Unlike their American counterparts who tend to use lemon solely for decorative purposes, Italians eat the fruit in ways that would make us think twice about its uses in cooking. They candy its peel, mix its zest with pasta sauce, slice it up in olive oil and salt, distill its juice into limoncello, and incorporate it into recipes that elevate the fruit to a primary ingredient. For Indians who cook at home, Italian Lemon can be the start of a culinary adventure beyond the regular nimbu: from desserts to salad dressings, from beverages to marinating dishes, there are endless possibilities that only the best lemon can bring.

Nutritional Value (Per 100 g)