Lemon is used in cooking to get rid of foulness, grease and flavor. When cooking red cabbage, add a spoonful of lemon juice to the dish. A little lemon juice removes the fishy taste of shrimp and meat, and to remove the fishy taste from cooking oil, especially from fried fish, add a few drops of lemon juice to the oil.
Lemons are rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2 and many other elements. The fruit of the lemon is mainly used for juicing and sometimes as a cooking seasoning, but it is hardly used for fresh food because it is too acidic. The fruit contains 5% citric acid. Each liter of lemon juice contains 501.6 mg of vitamin C and 49.88 g of citric acid.
Lemons are used in cooking to remove foulness, fat and flavor. When cooking red cabbage, add a spoonful of lemon juice for a red color. A few drops of lemon juice will remove the fishy taste of shrimp and meat, and to remove the fishy taste from cooking oil, especially from fried fish, add a few drops of lemon juice to the oil.
When making cakes, add a little lemon juice to the egg whites, not only will the whites look extra white, but it will also make the cake easy to cut. Add a few drops of lemon juice to the egg whites to thicken them. There are many ways to make jam more flavourful, the easiest being to add some lemon zest to the jam as it cooks.
Lemons are rich in vitamins, and slicing or juicing them in water can prevent or lighten skin pigmentation and can have a whitening and moisturizing effect.
The essential oil extracted from lemon is used as an antiseptic and astringent. Increases the body’s resistance to infection. Helps with varicose veins, stomach ulcers, anxiety, depression, and digestive problems. Helps emulsify and break down oil. Can be used in hair conditioners, wound cleansing, and some cleaning products.
Several studies have shown that citrus fruits also contain many other plant compounds with known antioxidant, anti-inflammatory and antibacterial properties. These compounds may play a role in the prevention of heart disease and certain types of cancer, including breast and colon cancer.
In Asia, it is common to combine lemons with rice vinegar to make lemon vinegar. When lemons are aged for a long time with rice vinegar, they are able to completely break down the healthy components of the lemon peel and better aid in the absorption of minerals.
The origin of lemons is generally believed to originate from northern Burma and China. A study on the genetic origins of lemons suggests that they originated from the hybridization of the citron and bitter orange germplasm.
According to Jewish historian Flavio Josephus, the Jews of Jerusalem in the 90s B.C. would throw lemons at erring priests on certain festivals, although the Jews traditionally used citruses rather than lemons.
In Roman times, lemons entered Europe from southern Italy no later than the 1st century AD, but their cultivation was unsuccessful at that time.
Around the 7th century A.D. lemons were introduced to Persia, Iraq and then Egypt. The first recorded appearance of the lemon is in a 10th century Arabic work on agriculture, when it was also used as a horticultural plant to decorate Islamic gardens. Between 1000 and 1150, lemons were widely transported throughout the Arab world and the Mediterranean region.
The lemon was brought to Europe by the Arabs, but there is no record of it in ancient Greek or Roman literature. It was cultivated in Genoa, Italy, in the 15th century, and appeared in the Azores in 1494, where it was used by the British navy as a vitamin C supplement for scurvy, a deadly problem for long-distance sailors in the West.
In 1747 the Royal Navy surgeon James Lind was in charge of treating seamen suffering from scurvy, and his treatment included adding the juice of lemon to food, but vitamin C had not yet been discovered.
Christopher Columbus brought lemon seeds to the island of Haiti in 1493, which also led to the introduction of lemons to the Americas. The conquest of the New World by the Spanish also led to the widespread spread of lemon seeds. In the 19th century, lemons began to be cultivated in Florida and California.
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