Moroccan citron
The Moroccan citron was described by the Moroccan professor Henri Chapot, as being a sweet citron, meaning that its pulp is low in acid. He discovered that the acidity in the more common citrons or lemons, is represented by red on the inner coat of seeds specifically on the chalazal spot, violet pigmentation on the outer side of the flower blossom, and also by the new buds that are reddish-purplish. The Moroccan citron which is acidless is completely lacking the red color. This designation was cited by Herbert John Webber and Leon Dexter Batchelor the editors of the fundamental treatise on citrus, namely The Citrus Industry, which was published by the University of California, Riverside in 1967.
Citron
From ancient through medieval times, the citron was used mainly for medical purposes: to combat seasickness, pulmonary troubles, intestinal ailments, scurvy and other disorders. The essential oil of the flavedo (the outermost, pigmented layer of rind) was also regarded as an antibiotic. Citron juice with wine was considered an effective antidote to poison, as Theophrastus reported. In the Ayurvedic system of medicine, the juice is still used for treating conditions like nausea, vomiting, and excessive thirst.