a famous, highly aromatic citrus variety native to tropical Asia and deeply tied to the cuisine of West Bengal, India.
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Appearance: The fruit is small to medium-sized, often elongated or oval, with a thin skin that stays green or turns a pale yellow-green when fully ripe.
Aroma & Flavor: Unlike common sour lemons meant for high juice yields, the Gandharaj is celebrated for its intense, perfumed, and floral fragrance reminiscent of jasmine, lime, and earthy undertones.
Bengali Cuisine: It is a crown jewel in Bengali households, famously sliced and squeezed over plain white rice (gandharaj lebu diye bhat), or added to dal, fish curries, salads, and kosha mangsho.
Sunlight: Requires 6 to 8 hours of direct daily sunlight to maintain optimal fruit size and intense aroma.