Buddha’s Hand Citron.
Native to India and eventually brought to China by Buddhist monks , it began being propagated in California in the 1980’s.
Prized for its candy-sweet rind and intoxicating perfume, it’s uses are boundless. We love infusing pieces into vodka or gin to make a “Buddhacello”.
The fruit also marries with anything you might use lemon zest for, creating intensely fragrant, bright flavors that will lift pastas, proteins, and shellfish.