Kagzi Nimboo (Citrus aurantifolia), also called acid lime or Kagzi lime, is a small thorny evergreen tree widely grown across India for its small, round, thin-skinned fruits that are exceptionally juicy and acidic. The name 'Kagzi' (paper) refers to the very thin, smooth rind. It is one of the most commercially important citrus crops in the country.
The tree is compact and bushy with glossy green leaves and fragrant white flowers that appear in flushes through the year. Under good conditions it flowers and fruits almost round the year, with the main harvests in the rainy and winter seasons. It thrives in the warm tropical and subtropical plains and is well suited to containers on terraces and balconies.
Valued for its high vitamin C content and sharp flavour, the fruit is a kitchen staple for juices, pickles, marinades and squeezes, making it a favourite home-garden and orchard plant nationwide.
Specifications
| Family |
Rutaceae |
| Native region |
Southeast Asia; widely cultivated across India |
| Mature height |
3-5 m (kept to 1.5-2 m in containers) |
| Mature spread |
2-4 m |
| Growth rate |
Moderate to fast |
| Foliage |
Evergreen, glossy small elliptical aromatic leaves |
| Flower colour |
White, fragrant |
| Flower season |
Mainly spring and after monsoon; can flower year-round in warm areas |
| Climate zone |
Tropical and subtropical (India plains) |
Care guide
| Sunlight |
Full sun; at least 6-8 hours of direct sunlight daily for good fruiting. |
| Watering |
Regular and deep watering; keep soil moist but never waterlogged. Reduce in winter and during rains. |
| Soil / mix |
Well-drained sandy loam rich in organic matter; pH 6.0-7.5. Avoid heavy, waterlogged soils. |
| Temperature |
Best at 20-35 C; tolerates Indian summer heat but is sensitive to frost and cold below 5 C. |
| Humidity |
Adapts to a range of humidity; prefers moderate humidity with good air circulation. |
| Fertilizer |
Feed with compost/FYM plus a balanced NPK and micronutrients (especially zinc); apply 3-4 times a year during active growth. |
| Pruning |
Remove dead, crossing and water-shoot branches after harvest; light shaping keeps containers compact. Wear gloves for thorns. |
| Repotting |
Repot container plants every 2-3 years into a larger pot with fresh well-drained mix at the start of the growing season. |
| Propagation |
Commonly by seed (largely true to type), and by air-layering (gootee), cuttings or budding for quality plants. |
| Pests & problems |
Watch for citrus leaf miner, aphids, citrus psylla, scale, mites and fungal canker/gummosis; treat with neem oil and good sanitation. |
| Toxicity / safety |
Fruit is edible and non-toxic; juice/peel oils are mildly photo-irritating to skin in strong sun and the foliage is best kept from pets. |
| Difficulty |
Easy |
Uses
<p>A versatile Indian kitchen and garden plant:</p><ol><li>Fresh juice for nimbu pani, lemonade, sherbets and cocktails.</li><li>Squeezed over dals, chaats, salads and street food; key souring agent in cooking.</li><li>Classic lime pickle (nimbu ka achaar) and preserves.</li><li>Marinades and tenderising for meats and paneer.</li><li>Home remedy and rich source of vitamin C; peel and oil used in cleaning and aromatics.</li><li>Attractive fragrant flowering tree for terraces, balconies and home orchards.</li></ol>
Growing tips
<p>Plant or repot at the onset of the warm season (Feb-Mar) so roots establish before peak summer. In hot North Indian summers, mulch the base and water early morning/evening to prevent fruit drop.</p><p>Feed well before the main flowering flushes (spring and post-monsoon). Protect young plants from frost in North India during Dec-Jan with cloth cover or by moving pots to a sheltered spot. Ensure sharp drainage during the monsoon to avoid root rot, and spray neem oil periodically to keep leaf miner and psylla in check.</p>
