Archive for the ‘Lemon’ Category

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Hot and spicy chocolate from Archana’s Culinary Adventures



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JFI : Lime/Lemon round up

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There are many ways to drink tea. The English traditionally drink their tea with milk and often sugar, the Indians add to this a range of spices, chili as well!


In Russian, black tea is traditionally drunk with lemon and sugar, or sometimes even with jam. Adding a squeeze of lemon juice to black tea has the effect of clearing the liquid, it transforms it from dark nearly opaque brown to a transparent orangey brown in a matter of seconds. This is because the hydogen ions produced by the acid in the lemon juice suppress the ionisation of tannins, the polyphenols that otherwise give tea its brown colour.


The reaction makes the tannins lose not just their brown colour but also their astringency, so strong black tea can be made drinkable this way – especially with the addition of a little sugar to take the edge off the bitterness. Unlike milky tea, lemon tea made this way remains tasty at any temperature.


Because tea in general is very rich in antioxidants, it proves to be a good fight for cancer. They say that drinking tea with milk destroys the benefits of these chemicals; they seem to be mopped up before they ever reach the blood, so if you want to drink strong tea which has plenty of caffeine, isn’t mouth-shrinkingly astringent and still gives you the full health benefits of tea, lemon tea may well be the way to go.



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This month’s Jihva for Ingredients, started by Indira of Mahanandi, features this citrus fruit – Lime/Lemon.

I am honoured to be able to host this event and I wish to thank Indira for this opportunity. I hope hosting this event brings me back to blogging. Smile


The lemon is used for culinary and non culinary uses throughout the world.The fruit is used primarily for its juice, though the pulp and rind (zest) are also used, in cooking and baking. Although lemons and limes may not be what you would choose for an afternoon snack, we consider them as powerhouses when we want to bring out the flavor of other foods. 

Though the fruit and its juice have a sour taste to it, lemon is actually a fantastic buffer in the body and can reduce hyperacidity in the stomach. Lemon juice and peels have an antiseptic effect and the leaves of the tree are used to reduce fever. In addition, lemons are rich in vitamin C which strengthens the immune system and acting as an antioxant, protects cells from radical damage.

While culinary uses of this fruit are one too many, it comes handy for many non culinary purposes as well. Checkout some wonderful uses of this fruit


(Logo courtesy Bee)

To Participate in this event:

  1. Prepare a dish with lime/ lemon and post it on your blog in the month of February. Last date for submitting your entries is 1st March. The round up will be posted in first week of March.
  2. Feel free to use the logo with your post.
  3. Send in your entries to blogcoffee@gmail.com with the picture if you have.

3. If you are a non blogger please send in your recipe and I will include it in the round up.

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