The “Kolkata Patti Lemon” is a very popular and widely recognized variety of lemon, especially in West Bengal, India, and Bangladesh. Like the “Pakistani Patti Lemon,” the term “Patti” often indicates a common or local, highly adapted variety. It’s cherished for its distinct characteristics that make it a household staple.

Here’s a detailed description of the Kolkata Patti Lemon fruit:

Appearance:
- Shape and Size: Kolkata Patti lemons are typically small to medium-sized (often around 50g per fruit), generally round or elliptical in shape, often with slightly pointed ends. They are known to bear fruit in bunches (clusters).
- Skin (Rind): The rind is relatively thin, smooth, and glossy. It’s typically bright yellow when fully ripe, though it can have a greenish-yellow hue. It has visible oil glands that release its characteristic aroma.
- Internal Flesh: The flesh is a light yellow color, juicy, and segmented.
- Seeds: While not entirely seedless, Kolkata Patti lemons are known to have a low to moderate seed count, making them convenient for juicing.
Taste and Texture:
- Taste: This lemon is highly valued for its distinctive, strong tangy, and zesty flavor with a refreshing aroma. It has a pronounced sourness, typical of a true lemon, but with a unique bright and aromatic quality that sets it apart. Some descriptions mention a subtle sweetness along with the tartness, especially when fully ripe.
- Texture: The flesh is very juicy, providing a high yield of juice when squeezed. The thin rind is also easy to zest.
Botanical Characteristics and Cultivation:
- Origin: As the name suggests, it is strongly associated with the Kolkata region of West Bengal, India. It’s a widely cultivated and economically important variety in the state.
- Tree: The Kolkata Patti lemon tree is a small to medium-sized, evergreen tree that is known for its fast growth, disease resistance, and very high percentage of fruiting. Matured 4-5-year-old trees can produce approximately 1000-1500 fruits per plant. It is often air-layered or grafted for quicker fruit production.
- Adaptability: It thrives well in the climate of India, requiring full sun, well-draining loamy soil, and regular watering. Its compact size makes it suitable for home gardens, including balcony or tub planting.
- Bearing Habit: It’s often described as an “all-time” or “Baramasi” (year-round) bearer, meaning it can produce fruit multiple times throughout the year under favorable conditions.
Seasonality:
- While it can produce fruit year-round, its peak harvesting period can be from March to June, and sometimes through the monsoon months.
Nutritional Value and Health Benefits:
- Kolkata Patti lemons are an excellent source of Vitamin C, which is crucial for immunity, skin health, and acting as an antioxidant.
- They are also a source of dietary fiber and various beneficial plant compounds.
- Used in traditional remedies for digestion, relieving constipation, and addressing issues like scurvy, peptic ulcers, and respiratory disorders.
Culinary Uses:
- The Kolkata Patti lemon is an essential ingredient in Bengali cuisine and widely used across India.
- Flavoring Agent: Its strong aroma and tangy juice are indispensable for adding zest and a sour kick to a vast array of dishes, including curries, dal, fish preparations, and salads. A wedge is typically served alongside meals to be squeezed over food.
- Beverages: Used to make refreshing lemonades (nimbu pani), shorbet, and other drinks.
- Pickles (Achar): Its robust flavor and good acidity make it excellent for making traditional lemon pickles.
- Desserts: The zest and juice are used in sorbets, jellies, and other desserts.
- Industrial Uses: Beyond culinary uses, lemons are also used in cosmetics, body oils, hair oils, disinfectants, and other beauty and cleaning products.

The Kolkata Patti Lemon is a beloved local gem, valued for its consistent yield, intense flavor, aromatic quality, and versatility in enhancing countless dishes and beverages