Ayurvedic Properties
- Taste (Rasa)
- Sour (Amla)
- Quality (Guna)
- Light (Laghu), Sharp (Tikshna)
- Potency (Virya)
- Hot (Ushna)
- Post-digestive (Vipaka)
- Sour (Amla)
- Key Constituents
- Citric acid, Vitamin C, Limonene, Hesperidin, Essential oil
- Also Known As
- English: Lemon
Sanskrit: जम्बीर, निम्बूक, दन्तशठ, अम्लसार
Hindi: नींबू, कागजी नींबू
What is Lemon (Nimbu / नींबू)?
Jambira (Lemon/Nimbu) is one of the most important citrus fruits, extensively cultivated across India. The fruit juice is sour and is a powerful appetizer and digestive. Lemon juice with warm water and honey is a classic morning health drink. It is rich in Vitamin C and prevents scurvy. The rind contains essential oil (Limonene) used in flavoring and aromatherapy. Lemon juice is used as a souring agent, preservative and in numerous home remedies. It is used in Chhardi (vomiting), Aruchi (anorexia), and digestive disorders. The fresh juice is applied on skin for acne and dark spots. Lemon pickle is a popular condiment. Chemical composition includes citric acid, ascorbic acid and essential oils. Dose: Juice 1-2 tola; as flavoring in food. Verses: 52.
Source: Bhavaprakash Nighantu, Varga 6
Therapeutic Actions (Karma)
- Deepana (appetizer)
- Pachana (digestive)
- Rochana (appetizing)
- Hridya (cardiotonic)
Source: Bhavaprakash Nighantu, Varga 6
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.