Lemon juice

Lemon juice is the acidic liquid obtained by squeezing lemons, a citrus fruit highly valued in cooking for its fresh and acidic flavor. It is a basic ingredient in numerous recipes, from dressings and marinades to desserts and beverages, providing a touch of acidity that enhances flavors and balances dishes.

The origin of the lemon is attributed to regions of Southeast Asia, and its cultivation later spread throughout the world, making it a widely used product in international cuisine today.

Regarding its properties, lemon juice is rich in vitamin C, antioxidants, and citric acid, which helps to preserve food, improve digestion, and provide health benefits. Furthermore, its acidifying power is key for some culinary reactions, such as in the preparation of ceviches or to prevent the oxidation of fruits and vegetables.

In different Latin American countries, lemon juice may also be known by other names such as lime juice or simply limón, although it is important to note that the word limón can refer to different types of citrus fruits depending on the region. For example, in Mexico and Central America, the yellow "limón" is the common lemon, while the green "limón" is called "lima" (lime).