Every cuisine in India has some or the other unique way of relishing this little fruit. India is the largest producer of lemons in the world; however, the size of the lemons is slightly smaller as compared to the ones cultivated in other oriental countries. From our regular Nimbu to Nemu, Champra, and Elumicchai, India is a native to some of the loved lemon varieties across the world, and here are some varieties that are worth knowing!Nemu TengaNemu Tenga also known as Gol Nemu and Kazi/Kaji Nemu are some of the popular varieties of lemon that grow in Assam. While the Gol nemu is sweet, round, and small in size, the Kazi nemu has an oval shape and is a lot juicier than other lemon varieties. Kazi nemu is majorly used in culinary and commercial purposes, and it is also extensively used for its medicinal properties.MausambiSweet lime, also known as Mausambi, is a sweet, citrusy fruit that is usually grown in the southern part of India. These low-acidic and sweet lime variants hail from the Malabar and Nilgiri regions. Majorly consumed as juice or beverage, these limes are comparatively bigger in size and are juicier.Lisbon lemonsLisbon lemons are greenish-yellow lemons with a medium oblong shape. These lemons are identified by their protruding bud, which grows opposite the rounded stem end. The rind of this lemon has an alluring scent; it is used to make lemon essence and fragrances and is used for several culinary purposes. These lemons are available in several shapes and sizes.Pat NebuPat Nebu is a yellow, small, smooth, and glossy lemon from Assam with a balanced acidic composition. This lemon is also cultivated in some regions of Nepal. With comparatively less seeds, this lemon variant is a medium-shaped lemon that has an enticing aroma.Rough LemonThis is a commonly growing lemon variant, which is mostly found in North India. These lemons do not have a fixed shape and are mostly rough, rugged on the surface. Their greenish tint makes these lemons aromatic but have less pulp. These lemon varieties are grown randomly in wild areas and are used in cleaning, cooking, beauty, and home remedies.Kagzi LimeThe classic thin-skinned, round yellow-green lime used across the entire country. Usage: Essential for freshly squeezed lemonade (nimbu pani), drizzling over chaats, marinating meats, making quick oil-based pickles, and balancing spicy curries.GalgalA large, thick-skinned, extremely juicy yellow citrus native to the Himalayan foothills. Usage: Commonly transformed into a traditional North Indian winter salad called Galgal Khatta mixed with roasted ground mustard, green chilies, sugar, and salt or aged into mustard-oil pickles.NarthangaiA rough, dark green citrus valued in South India for its medicinal properties and tart-bitter profile. Usage: Mostly sun-dried with salt to make long-lasting traditional Narthangai Urugai (pickle) or tossed into salted curd rice to help with digestion and stomach ailments.