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Lemon is a type of fruit that is native to Asia and primarily grown in countries like China, India, and Myanmar. Lemons have a citrusy taste and are used to make a lot of refreshing beverages and are added to different types of desserts and savoury dishes as well. These are also a powerhouse of multiple antioxidants like vitamin C that make them good for skin as well as hair.
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Thus adding lemons in your food, not only makes them better taste-wise but also adds a lot of nutritional benefits to the food. Some dishes are simply incomplete without lemon and its citrusy notes. In case lemons are unavailable at home, one may use some substitutes that are normally available in the kitchen. These substitutes give an almost similar effect to lemon juice in the food.
Also Read: Mango Juice: Sip On Juicy Fresh
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* Orange Juice
Orange juice is an almost perfect substitute for lemon juice because it has similar citrusy notes. However, orange juice is slightly sweeter and less acidic as compared to lemon juice. So the juice of an orange can be used in dishes where one requires a slightly sweet flavour with citrusy notes. This includes different types of desserts or refreshing juices.
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* Vinegar
Vinegar is also a substitute for lemon juice and can be used for both baking and cooking. However, vinegar is a lot more potent and bold as compared to lemon juice which is always important to use mindfully. The flavour profile of vinegar is very similar to lemon juice as it is both acidic and tarty. Many people are not able to tell these two ingredients apart when they're added to a dish. The only important tip that one needs to remember while using vinegar is that it should not be used in the same quantity as lemon juice. A person should use vinegar much less.
* Lemon Zest
If a person has run out of lemon supplies at their home and is only left with some dry lemon peels, then lemon zest can come in handy. Lemon zest is a more concentrated source of the flavours that lemon juice has. It can work well in a lot of recipes. Specifically, deserts where lemon is the main source of flavour. However, a person might have to make certain alterations if they're using lemon zest, such as using more liquid as lemon zest can be drying.
* Powdered Citric
Lemon juice has a substantial proportion of citric acid which makes powdered or dry citric a great substitute for lemon juice. To make a lemon-like solution, one simply needs to mix some powdered citric with a little bit of water to make a thick paste. This paste can be used to bake desserts or used in different types of savoury dishes as well. Using citric acid in powder form is also quite healthy as it consists of a lot of antioxidants and further prevents the other vitamins and antioxidants in the food from getting destroyed.
* Lime Juice
Most people are often confused between lime and lemon. The difference between these two is that limes are generally small, green, and round. However, lemons are oval-shaped and yellow. Taste-wise lemons are a little bit sweeter as compared to lime which is properly sour and acidic. Lime can be a great substitute for lemons, especially for dishes that require sour and tangy hints. And if a person is making something sweet and doesn't want the sour flavour to overpower other flavours, then they can use a little bit more sugar or any other condiment as per their preference.
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* White Wine
White wine in a small amount can instantly brighten up or elevate the flavour of a particular dish. Just like lemons, white wine also has a high amount of acidity and instantly helps in intensifying the flavour of different savoury dishes. One can get different types of white wines that are made from apples, lemons and other kinds of citrus fruits. Not only does the white wine help in imparting a citrusy and refreshing flavour but instills a gravitating aroma in the food.
* Cream of Tartar
Cream of tartar is another acidic powder that is commonly used among bakers. It is a culinary diverse ingredient that is used for stabilising the foam of a white egg or a whipped cream. This ingredient is also used to make baking powder. Due to its acidic nature, it is an ideal replacement for lemon juice, especially when one is trying to bake something. The right way to use it is to always take ½ teaspoon of cream of tartar for every 1 teaspoon of lemon juice that has to be used.
