|Origin:||Monterey County - California|
Columbus brought Lemon seeds to the Americas, and substantial cultivation in the U.S. began along the coast of South Carolina and Florida. Conventional Lemons consist of 5-6% citric acid, giving them their signature puckery flavor, while some cultivars such as Meyers have lower acidity. California and Arizona produce 95% of Lemons for U.S. consumption. Lemon peel oil will intensify the lemon flavor of any recipe and is best accessed by zesting. Due to its acidity, lemon juice is an excellent component in marinades, and a touch of lemon juice will add brightness and flavor to virtually any beverage or food.