Citron (Chili) Pepper

The citron pepper is commonly misnamed as the lemon drop pepper or as the aji pepper. In actuality, the aji pepper is just another name for the lemon drop pepper. The citron pepper and the lemon drop pepper are completely different and of different species or families.

The citron pepper belongs to the capsicum chinense family, and the lemon drop pepper is a species that belongs to the capsicum baccatum family.

However, as a side note, the citron pepper and the habanero pepper belong to the same capsicum chinense family. The citron may be a habanero variety.

The citron (chili) pepper origin is unsure. However, I am going to suppose that since it’s in the same family as the habanero pepper originating in South America, it comes from the same area, unlike the chocolate habanero (aka “Congo Black” or “Brown Scotch Bonnet”) coming out of Jamaica.

Fatalii Seeds mentions that they mature from dark green to bright yellow, they are fast to mature and very easy to grow.

Upon slicing open the citron pepper I find that it’s jam-packed with many seeds on the inside, and is a thin-walled pepper. The citron pepper is a small, fragrant pepper. I have noticed that the citron pepper lasts relatively long in the fridge without withering.

According to Fatalii Seeds, the citron pepper has a sour-tasting citrusy habanero taste with a very nice heat. They also say that they have a very nice citrus-like aroma when used fresh with any food.

Nonetheless, after tasting a citron pepper pod I have found that it has a very lovely lemon-lime taste that isn’t overpowering. Even though the citron pepper is 80 000 – 130 000 Scoville heat units the heat did not overwhelm the citrusy taste. It has a nice balance between heat and flavour.

Mind you, for a small pepper pod it is surprisingly hotter than it looks—the heat that kind of lingers.

Both Fatali Seeds and Atlantic Pepper Seeds find that the citron pepper makes a perfect powder or flakes and is very easily dried for powder for your foods.

The citron pepper would make a great “lemon” pepper seasoning for its citrusy flavour. A “lemon” pepper seasoning is outstanding for seafood, pasta, poultry, vegetables, and barbecue dishes.

This pepper would be great for a pepper (hot) sauce targeting anything seafood. Ingredients for a citron pepper hot sauce would be: lemon (especially a citron “lemon”) juice and zest, lime juice and zest, lemongrass, dill, capers, garlic, yellow bell peppers, cucumbers, pink salt, white wine vinegar, and sugar.

Because of its taste, the citron pepper would be extraordinary for pickling. Pickled citron pepper would be a good compliment or side to any fish dish. Other great uses for citron peppers are candied citron peppers and hot (citron) pepper jam.

The Citron Citrus Fruit

While preparing this blog on citron peppers, I stumbled upon the fact that there is a citron lemon (simply called citron). However, I did an online search for citron at major grocery stores and only lemons came up.

Now before I get too far ahead of myself—yes, a citron is also a type of lemon but not an actual lemon.

Merriam-Webster dictionary defines a citron as a citrus fruit resembling a lemon but larger with little pulp and a very thick rind; also, a small shrubby tree that produces citrons and is cultivated in tropical regions. The preserved rind of the citron is used especially in cakes and puddings.

The Daily Meal, which is a food and beverage website, states that the citron fruit originated in the West Indies (the Caribbean) and the Mediterranean.

Wikipedia suggests that the citron fruit is one of the original citrus fruits whereas all other citrus fruits developed through natural hybrid speciation or artificial hybridization.

As a side note concerning hybridization, a bitter orange + citron = lemon.

Wikipedia also explains that “citron” derives from Latin, citrus, which is also the origin of the genus (variety or kind) name.

Uses of the citron fruit are candied citron fruit, spicy citron jam, jelly or marmalade due to the thick skin/peel of the citron fruit and pectin.

Another great use for the citron pepper is to combine the flavours of the citron pepper and citron fruit.

The citron (chili) pepper almost resembles the citron fruit or at least the shape and colour of a citron fruit.

Citron Fruit Leaves

I did state earlier that I did an online search for citron in my local grocery stores and I came up empty-handed. However, if one ever has the opportunity to grow one, you can order citron fruit (and citron peppers) online and grow a citron tree yourself—only if you feel adventurous.

According to BBC goodFood Fresh lime leaves are commonly used in Thai cuisine to add a citrus fragrance and lemony flavour to food. Used widely in south-east Asian cooking, especially Thai, lime leaves have a beautifully fragrant citrus smell and a fresh lemony flavour. Tear or shred lime leaves into Thai soups and curries.

An interesting note obtained from a blog called Little Notes From Heather and Martin, you can wrap meat (for example, salmon) in citron leaves before baking or put a layer of leaves in the bottom of the pan when you’re baking a cake to let the flavour infuse up through.

According to The Guardian, a global news organization, harvest them by snipping citron leaves off with scissors and then infusing them into mulled wines or ciders. They also suggest slicing the citron leaves and scattering them in curries and sauces which will give you a perfect homegrown taste of the tropics even in the dead of winter.

So why in the world would I mention all of this about citron fruit, citron fruit leaves and lime leaves? Well, I am glad that you asked. I would imagine that citron fruit and their leaves, combined with lime leaves and citron peppers would make a wonderful, flavourful hot sauce – so stay tuned.