FEW CITRUS FRUITS OF ASSAM

LEMON (GOL NEMU & KAJI NEMU)

The Gol Nemu lemon is similar but not same to other lemons grown in India. It has an aroma and is spherical but smaller than other types. Compared to other lemons and Kaji Nemu, it is sweeter. The colour of the lemon turns yellow as it ripens, and it also gets sweeter. The Assamese state is also home to Jora Tenga, Bore Tenga, Elaichi Tenga, etc. Another variant of this lemon is called Kaji Nemu, and it is seedless and more elongated and oblong than the others. It is a GI-certified product with Citrus jambhiri as its botanical name. Due to its longer size, this lemon often juices better than Gol Nemu. It is well-known in Assam and is related to Assamese food. It normally grows to be bigger than Gol Nemu and turns yellow as it ripens.

 GOOSEBERRIES (AMLOKHI & PORAMLOKHI)

Antioxidants found in gooseberries, such as phytonutrients and vitamins E and C, may help preserve your brain and stave against diseases like type 2 diabetes, cancer, heart disease, and ageing. Indian gooseberries, often referred to as amla or amlakhi, are found on a tree with the same name that blooms. The tiny berries are spherical, vivid, or yellow-green in colour. Despite being rather sour on their own, they can improve dishes when added to.A variety of gooseberry known as poramlokhi or holfoli, as it is known in Assamese, blooms profusely in Assam. Phyllantus acidus is its scientific name; other common names for it include star gooseberry and Malay gooseberry.

STAR FRUIT (KORDOI & ROHDOI)

Vitamin C levels are high in star fruit, or Averrhoa carambola. Even the skin of the star fruit can be eaten. In actuality, tannin, which helps regulate intestinal functions and has been discovered to be a successful treatment for diarrhoea, is present in high concentrations in the skin. The fruit's interior is rich in fibre, which aids with digestive system regulation.It assists in preventing heart disease in addition to strengthening the immune system.

HOG PLUM (OMORA)

Amra or omora, also known as the Indian hog plum or Amrataka in Sanskrit, has been there for ages, quietly thriving in our backyards and improving our health and diets with its therapeutic properties and tangy-sweet flavour. Small, oval-shaped, tapering at the tip, and growing in bunches, amra fruit are just 4 to 10 cm long. Amra has a sweet-sour flavour when raw, is green in colour, and is a great source of iron and vitamin C. Fruit that is fully grown is golden and tasty. A fibrous, light pinkish pulp with a seed in the centre that becomes rocky when ripe is found inside the slightly leathery outer covering.

JUJUBE (BOGORI)

Fruits like jujube are a great source of triterpenic acids, polysaccharides, and flavonoids. Some of these substances are antioxidants. Antioxidants are compounds that may stop or postpone certain cell damage, including damage brought on by so-called "free radical" damage. Jujube, often known as bogori, is a favourite Assamese fruit. This fruit bears fruit only throughout the winter. Different recipes call for pickle, chutney, juice, or dry jujube powder.

THEKERA (KUJI THEKERA & BORTHEKERA)

Thekera Tenga, also known as Bor Thekera, is a tart fruit that is dried and frequently used as a souring ingredient in Assamese cuisine, particularly in curries that contain fish. It is a wild fruit that grows in the slopes of the Himalayas and is referred to as Garcinia in English and Sohdanei in Khasi.

OLIVE (JALPAI OR JALPHAI)

It is widely used in West Bengal and Assam in India, where it is known by the names jalpai and zolphai. Oil extracted from the olive fruit for cooking or massaging. Pickle,chutney, pitika are also prepared using matured olive fruits.