Kaji Nemu

A fragrant, seedless Assamese lemon, Kaji Nemu boasts of a Geographical Indication (GI) tag
FRUIT
PICKLING
Zesting
RAW
GARNISHING
FERMENTING
Photo via Wikimedia Commons

What is it?

Kaji Nemu is an indigenous variety of lemon from Assam that has received Geographical Indication (GI) status. It is typically larger in size as compared to other lemon varieties (about 60-100 grams), oval and slightly elongated in shape, and is usually seedless. Its rind is thin and smooth, and the fruit contains a high amount of juice. Its flavour and aroma are distinctive, often described as a mix of bergamot, lime, and conventional lemon notes.

Kaji Nemu is believed to have originated as a natural seedling from the ‘Chinakaghi’—an older, commonly grown Assamese lemon variety, which is smaller, more acidic, and usually has seeds, with a slightly thicker rind. When Kaji Nemu is unripe (green), it has a sharper, more acidic taste; when ripe (yellow), it becomes milder while still retaining a noticeable intensity. It is commonly used to provide sourness without requiring a large quantity of juice.

What other names does it have?

Botanical Name: Citrus aurantifolia

Regional Names: Kaji Nemu (Assamese), Kazi Nemu (Assamese), Assam Lemon (English), Chinakaghi (Rural Assamese)

When is it in season?

OCTOBER
NOVEMBER
DECEMBER
JANUARY
FEBRUARY
MARCH

What is its history/cultural significance?

Kaji Nemu was discovered by chance in Sivasagar, Assam, and later propagated as a clonal variety known as “Kaji Nemu Assam Lemon.” It has long been a staple of Assamese food heritage, essential in everyday meals, festive cooking, rituals, and the region’s “tenga” (sour) culinary tradition, where it symbolises freshness and well-being. The GI status helps protect its indigenous identity, while its designation as the state fruit supports local agriculture, export potential, and cultural pride. Among the Assamese diaspora, it often serves as an identity marker, continuing to shape and elevate traditional recipes.

How can you use it?

Slices of fresh Kaji Nemu with the rind can be used to season rice, fish tenga, meat dishes, and dals. The juice of unripe fruits can be used in drinks like nimbu pani. The fruit can also be pickled whole or in quarters with mustard oil, mustard seeds, turmeric, and salt, and then sun-dried for three to four days to intensify its flavour. Its zest and juice can be added to marinades, chutneys, and even Indo-Chinese dishes such as lemon chicken made with roasted rice powder. It can be used to season salads and roasted vegetables, and its rind can be chewed after meals for its digestive and aromatic qualities.

What states can I find it in?

Assam

What parts of the plant are edible?

Fruit 

Is it nutritious?

Kaji Nemu is highly nutritious; it comprises antioxidants, according to this research paper. Its unripe juice is rich in vitamin C, phenolics/flavonoids, potassium, iron, fibre, magnesium, phosphorus, calcium, zinc, copper, niacin, and folate. 

How do you store it?

Whole, unwashed fruits can be stored in a breathable paper bag or loosely wrapped in the refrigerator crisper at 7–10°C for up to two weeks; plastic should be avoided as it traps moisture. At ambient temperatures of around 30–32°C, firm fruits can retain freshness and colour for up to a month. The lemons can also be pickled in sterilised jars with oil and spices, keeping for several months at room temperature and even longer if refrigerated. For travel, firmer fruits can be wrapped in newspaper and carried in check-in luggage. The zest can be dried, and the juice can be frozen in small portions for use throughout the year. A reliable supply can be maintained by cultivating perennial trees.

Why Summers In Assam Are Incomplete Without The Humble Kaji Nemu by Curly Tales Desk

In this piece, the author explores Kaji Nemu’s essential place in Assamese summer cuisine, emphasizing its pickle-making traditions, tangy enhancements to meals, and GI-tagged uniqueness as a juicy, aromatic citrus three times larger than typical lemons. 

Assamese Style Kaji Nemu Chicken Recipe by Magic Ingredient 

Nemu Tenga Jhul/Lemon Sour Curry with Lentil Fritters Recipe by The Indian Food Freak

 

‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.