The Assam lemon, also known as nemu tenga in Assamese, are cultivars of lemon, which are found and cultivated in the Indian state of Assam.[1] The most popular of them are 'Kaji Nemu' and 'Gul Nemu'. "Kaji Nemu" has been declared as the State Fruit of Assam, by the Cabinet. The Agriculture Department of the Government of Assam has amplified its production, boosting its originality and uniqueness.These lemons are an important part of Assamese cuisine .These lemon are also famous for their significant smell.
The Assam government in February 2024 named it as state fruit, highlighting the unique aroma and antioxidant properties of the indigenous lemon variety.[2]
Assam lemons are used for preparing refreshing drinks and pickles as well as garnishing curry and other dishes.[3]
Other citrus from Assam includes Jora Tenga, Bore Tenga, Elaichi Tenga etc.[4]
Gol Nemu is similar to the other lemons found in India. Its botanical name is Citrus jambhiri.[5] It is round but smaller than other varieties and has an aroma.[6] It is sweeter than other lemons and Kaji Nemu. It has lots of medicinal value.When the lemon ripens, its colour changes to yellow and it becomes sweeter.
See main article: article and Kaji Nemu. thumb|Kaji Nemu in Assamese Thali. It is in the upper right position to the rice, near salt and green chilliKaji Nemu is other variety of this lemon and is elongated and oblong compared to others and is also seedless.[7] Its botanical name is Citrus limon and is a GI-certified product.[8] This lemon is generally juicer than Gol Nemu due to its longer size. It is popular in Assam and is associated with Assamese cuisine. It is as generally larger than Gol Nemu and also turns yellow during ripening.[9] [10]
Major producing districts include Dibrugarh, Golaghat, Cachar, Chirang, Nalbari and Dima Hasao.[11]
| Botanical Name | Citrus limon | Citrus jambhiri | Citrus medica | |
|---|---|---|---|---|
| Growth Habitat | Bushy spreading | Erect | Erect | |
| No. of fruits per plant | 150 - 200 | 100 - 120 | 50 - 80 | |
| Length of fruit (cm) | 7 - 9 | 4 - 5 | 10 - 15 | |
| Fruit weight (g) | 90 - 100 | 40 - 60 | 120 - 180 | |
| Peel thickness (cm) | 0.50 - 0.75 | 0.70 - 0.90 | 0.80 - 1.02 | |
| Juice per fruit (cm3) | 22 - 25 | 16 - 18 | 20 - 23 | |
| Seeds per fruit | 0 | 5 - 6 | 8 - 10 | |
| Acid (%) | 3.0 - 3.3 | 2.8 - 3.0 | 2.0 - 2.5 | |
| No. of segments per fruit | 9 - 12 | 6 - 8 | 11 - 15 | |
| TSS (0Brix) | 6.35 - 6.38 | 6.20 - 6.50 | 6.50 - 6.90 | |
| Ascorbic Acid (mg/ml) | 1.50 - 1.65 | 1.20 - 1.45 | 0.90 - 1.10 |