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The lemon is a small evergreen tree (Citrus limon) originally native to Asia, and is also the name of the tree's oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world - primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% (approximately 0.3 mole per liter) citric acid, which gives lemons a tart taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Because of the tart flavor, many lemon-flavored drinks and candies are available, including lemonade.
The exact origin of the lemon has remained a mystery, though it is widely presumed that lemons first grew in India, northern Burma, and China.[1][2] In South and South East Asia, it was known for its antiseptic properties and it was used as an antidote for various poisons. It was later introduced to Persia and then to Iraq and Egypt around AD 700. The lemon was first recorded in literature in a tenth century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens.[1][2] It was distributed widely throughout the Arab world and the Mediterranean region between AD 1000 and AD 1150.