Lemon.

The lemon is both a small evergreen tree that is native to Asia. The tree’s oval yellow fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% to 6% citric acid, which gives lemons a sour taste, and a pH of 2–3. Many lemon-flavored drinks and candies are available, including lemonade and sherbet lemons. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world.Every part of the lemon is used in sweets or cooking delicious dishes. From the rind to the juice it is used. Traditionally a drink of lemon juice, hot water and a teaspoon of honey have been used as a remedy for colds, obesity, and constipation. Lemon juice contains oil, which studies show, help relieve rheumatism by stimulating the liver to expel toxins from the body. Lemons are good for oral diseases, throat disorders, fevers, cold, beauty aid, stomach problems, obesity etc. Lemon peels contain pectin, which helps to set jams and jellies. Strips of peel can be added to candies to serve with coffee or add to cakes and puddings.