What is citric acid (nimbu ka phool)?  Glossary | Uses + Recipes |

Citric acid, popularly known as "Nimbu ka Phool" or "Nimbu Sat" in the Indian context, is a versatile organic acid found naturally in citrus fruits like lemons and limes. In India, it's widely recognized as a white crystalline powder with a sharp, tart taste, resembling large salt granules or fine powder. This makes it a convenient and concentrated alternative to fresh lemon juice, especially when a strong acidic flavor or preservative action is required without adding extra liquid. It's an indispensable ingredient in many Indian households and industries due to its diverse applications.

One of the primary uses of citric acid in Indian cuisine is as an acidulant and flavoring agent. It provides a tangy and refreshing sourness to various dishes and beverages. It's commonly used in preparing sweets like Jalebi, Chenna Rabri, and Khaman Dhokla, where its acidity helps in achieving the desired texture and taste. Beyond desserts, it's also added to snacks like Poha Chivda and Amiri Khaman to provide a zesty punch. In many traditional recipes, it serves as a substitute for lemon juice or tamarind, offering consistent acidity.

Beyond flavoring, Nimbu ka Phool plays a crucial role as a preservative in Indian food preparation. Its antioxidant properties and ability to lower pH levels inhibit the growth of harmful bacteria and molds, thereby extending the shelf life of various food products. This is particularly beneficial in canning and picklingprocesses, where it helps prevent spoilage and maintains the color, flavor, and texture of fruits and vegetables, such as in mango pickles or tomato-based gravies. It's also used to prevent the discoloration of cut fruits like apples.

In the Indian dairy industry, citric acid is extensively used for curdling milk to make fresh paneer (Indian cottage cheese). It provides a precise and reliable way to coagulate milk proteins, resulting in soft and fresh paneer, a staple in countless Indian savory dishes and desserts. This application highlights its importance in traditional Indian cooking, offering an efficient method compared to using traditional souring agents like buttermilk or lime juice.

Apart from culinary uses, citric acid also finds applications in household and personal care in India. It's an effective cleaning agent for removing limescale and hard water stains due to its chelating properties. Many household cleaners, especially those marketed as natural or eco-friendly, contain citric acid. It's also used in cosmetics to adjust pH levels and in hair care products for clarifying properties. Its biodegradable nature makes it an environmentally friendly option.

The benefits of citric acid extend to health as well. When consumed through food or supplements, it acts as an antioxidant, helping to protect the body from damage caused by free radicals. It may also aid in digestionand, importantly, helps in the prevention of kidney stones by elevating urinary citrate levels and inhibiting the formation of calcium-based stones. Its versatility, ease of use, and multi-faceted benefits make Nimbu ka Phool a widely appreciated and essential commodity across India, from kitchens to industrial applications.

Also Known as

Nimbu ka Phool, Nimbu ka sat

Citric Acid Crystal

Citric acid in crystal form has granules that are larger than salt. If you get the crystal form you need to make sure the crystals are completely dissolved before adding it to any dish. It does not readily dissolve in cool water. To dissolve the crystal citric acid, first place it along with water into a cooking pot, dissolve it in the hot water on the stove, and then pour it into the soaking solution. Citric acid crystals are sometimes referred to as sour salt in cooking.

Citric Acid Powder

The powdered form of citric acid is sometimes even finer than iodised salt. It can be added to any dish instantly as there is no prior need to soak. Citric acid powder is useful in sprouting, canning, drying or freezing to preserve Vitamin C content, retard spoilage by bacterial growth, and prevent discolouration.

How to Select

• Choose a good brand.

• Do not forget to check the manufacturing and expiry dates stamped on the label.

• Buy in small packets to retain the flavour.

Culinary uses of citric acid (nimbu ka phool)

Citric plays an important role while making Indian dessets or sweets. So try the below recipes and make these amazing recipes for your loved ones.

1.      Jalebi sticky, sugary, spice-tinged mithai is an all-time favourite in West and North India. It is so popular that for many, by default dessert means Jalebi!

2.      Malai Peda a richly textured product like khoya, which when flavoured with cardamom and saffron becomes an intensely aromatic dessert that nobody can resist.

3.      Chenna Rabri a delightful dessert all by itself, but adding chopped fruits to it before refrigerating makes it all the more irresistible.

4.      Low- Fat Kulfi with Strawberry Sauce visually appealing dessert is very low in fat despite the creamy likeness to authentic kulfi.

Some snack needs sour taste, and citric acid works the best. Try these few recipes below, and enjoy making them too. 

1.      Poha Chivda beaten rice flavoured with peanut and spices makes a delicious any time snack.

2.      Amiri Khaman a spicy tea-time snack or farsan made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut.

Citric acid is not only used for flavouring but also as a firming compound. Tomato products use citric acid to make canned tomatoes firmer in texture as well as to reduce the pH level to assist with the sterilization process when canning.

• It also prevents canned fruits from darkening.

• When used to curdle milk it produces homemade cottage cheese.

• It is used to enhance the fruit flavour in most candy jells and gummys. Sour gummies contain exceptionally high quantities of citric acid, which gives them their sour taste; they are typically also coated with the citric acid crystals.

• Citric acid is used to give lemonade, jams, sweets and confectioneries their characteristic acidulous flavour.

• It also plays an important role in the stabilisation of oils and nutritional fats, and in vegetable, fruit preserves.

• It can be added to flavour certain drinks, especially soft drinks.

How to Store citric acid (nimbu ka phool)

• Store in a tightly closed container in a cool, dry place.

• Avoid exposure to moisture to retain its properties.

Health Benefits of citric acid (nimbu ka phool)

• Some people might be sensitive to citric acid, in which case they should avoid it as it might irritate their stomach.

• Read labels carefully, since citric acid may be used as a preservative in many more foods than you might expect.