Citron
The citron ("Citrus medica") is a large fragrant citrus fruit with a thick rind. It is one of the original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial hybridization. Though citron cultivars take on a wide variety of physical forms, they are all closely related genetically. It is used widely in Asian cuisine, and also in traditional medicines, perfume, and for religious rituals and offerings. Hybrids of citrons with other citrus are commercially prominent, notably lemons and many limes.
Moroccan citron
Chapot was probably first to describe this variety of citron in detail, along with illustrations of many forms of the fruit, and all the properties of the shrub, leaves and blossoms. He also mentions that the true citron of Morocco, which is traditionally only grown in the region of Assads, for the sake of the mitzva of four species, and is oblong, acidless and rather dry, is much different than the rounded citron hybrid, Rhobs el Arsa, that is more commonly grown for food in the entire country of Morocco, and its taste is acidic and fruity.