The Kolkata Pati Lebu (also known as the Kolkata Lemon or Pati Lemon) is a distinctive variety of lemon that originates from Kolkata, West Bengal, India. This particular lemon variety is known for its unique flavor, which combines both sourness and a hint of bitterness. Here’s more about it:

Key Features:

1. Shape and Size: The Pati Lebu is typically smaller than other lemon varieties. It has a more elongated, oval shape, and the skin is thinner, which makes it more delicate.

2. Taste: The taste of Pati Lebu is quite distinct compared to regular lemons. It is more bitter and slightly sour, which gives it a unique flavor profile, especially in Indian dishes.

3. Aroma: It has a stronger aroma compared to typical lemons, which makes it quite aromatic when squeezed or used in food.

4. Uses in Cuisine: It is commonly used in Bengali cuisine and other regional dishes for its tangy and slightly bitter flavor. It is used in curries, chutneys, and even in drinks like lemonade or lebu shorbot (lemon soda). The Pati Lebu is also used in traditional recipes and pickles.

5. Cultural Significance: This variety of lemon is deeply rooted in the culinary culture of Kolkata and Bengal. It is often found in local markets and is integral to the flavor profile of many traditional Bengali dishes.

6. Cultivation: Kolkata Pati Lebu is typically grown in the fertile soil of West Bengal, particularly around Kolkata. It requires a warm climate and well-drained soil to thrive.

7. Health Benefits: Like other lemons, the Pati Lebu is rich in Vitamin C, antioxidants, and various other nutrients. It is commonly used for its medicinal properties, such as helping with digestion and boosting immunity.