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Chapter 1 of 18

Lemon

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Lemon — what it looks like

Vitamin C taken with a plate of lentils or greens can multiply the iron your body absorbs from it.

Acid at the end of cooking lets you cut back on salt without the food tasting empty.

Dried limes and fresh juice aren't interchangeable; one is sour and bitter, the other sour and bright.

The zest carries the aroma. The juice carries the acid. Most recipes want both.