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Lime is the closest substitute for lemon, offering a slightly more intense tartness with a hint of bitterness.
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Whether it's apple cider, white, or balsamic, vinegar brings acidity and depth to dishes.
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This tropical fruit paste has a deep, tangy-sweet flavour and works well in curries, chutneys, and sauces.
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Popular in Indian and Southeast Asian cooking, raw mango adds a sharp tartness to chutneys and curries.
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For dishes that require a creamy yet tangy touch, plain yoghurt or buttermilk can step in for lemon.
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A spice commonly used in Middle Eastern cuisine, sumac has a citrussy tartness that makes it a great alternative to lemon.
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While sweeter than lemons, oranges still provide a bright acidity that works well in dressings, marinades, and baked goods.
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A staple in coastal Indian cuisine, kokum has a deep, slightly smoky sourness that works beautifully in curries, stews, and refreshing summer drinks.
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Each of these lemon alternatives brings its own unique flavour.