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🍋 About Kagzi Lemon (Kagzi Nimbu)
Kagzi Lemon (also spelled Kagzi Nimbu) is one of the most popular and widely grown lemon varieties in India, prized for its thin skin, high juice content, and strong citrus aroma.
🔍 Key Characteristics:
| Feature | Details |
|---|---|
| Skin | Very thin, smooth, light yellow-green |
| Size | Medium, round to oval |
| Juice | Very high – ideal for drinks & cooking |
| Taste | Intensely sour and tangy |
| Seeds | Usually has few seeds |
| Vitamin C | High content, great for immunity |
🌿 Uses of Kagzi Lemon:
- Culinary:
- Making nimbu pani, lemon tea, pickles, and chutneys
- Squeezed on salads, fried food, and curries
- Used in baking and preserved lemon recipes
- Medicinal:
- Boosts digestion and detoxification
- Used in home remedies for cold, cough, and sore throat
- Agricultural/Commercial:
- Extensively cultivated across India for juice extraction
- Grown as a cash crop due to high market demand
🌱 Cultivation Highlights:
- Climate: Hot, dry, or tropical climates (well-suited for Indian conditions)
- Soil: Well-drained sandy or loamy soil
- Yield: High-yielding, fruits 2–3 times a year
- Plant Type: Bushy shrub or small tree, suitable for both field and pot cultivation
Would you like a comparison between Kagzi and Kolkata Pati lemon, or tips on growing Kagzi at home?
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