For its preparation we have to peel the first outer layers. Given its citrusy and also slightly spicy flavour, it should be added in small amounts, mainly in Thai and Vietnamese dishes, to flavour soups, stews, salads, sauces and marinades.
It is also commonly used in oriental cuisine, added to fish and seafood, providing freshness to dishes and subtle flavours if the right proportions are provided.
Dried leaves are used to make lemon-tea infusion; and it is now being introduced as a flavouring agent in cocktails such as gin and tonic.
It is also used in cosmetics and aromatherapy.