Summary

Citric acid, sometimes known as lemon crystal, is a powerhouse of sourness that dissolves effortlessly into a variety of liquids. It's frequently used in small amounts in spice blends to enhance overall flavor and impart a robust tanginess. This ingredient is a standout for its ability to intensify flavors.

History

Citric acid, a natural preservative and flavor enhancer, has been a culinary staple since its discovery as a crystalline substance in lemon juice by the 8th-century Persian alchemist Jabir Ibn Hayyan. Its role expanded significantly during the late 1700s when it was first isolated by Carl Wilhelm Scheele, a Swedish chemist who derived it from lemon juice. This discovery paved the way for citric acid to become a key ingredient in the food industry, particularly in preserving and flavoring foods and beverages.

Why We Love It

We love citric acid for its bold, unapologetic sourness that can transform any dish from flat to fabulously tangy in just a pinch. It's especially handy in spice blends, where it can round out flavors and add that much-needed zing.

The More You Know

The intense sourness of many candies, like sour gummies or hard candies, comes from a coating of citric acid crystals on the outside, giving that sharp, puckering effect.