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Lime (from Arabic and French lim)[1] is a term referring to a citrus fruit which is typically round, green in colour, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C, and are often used to accent the flavours of foods and beverages. They are grown all year round and are usually smaller and less sour than lemons.
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History [edit]
Limes were first grown[when?] on a large scale in southern Iraq[2] and Persia,[2] and the fruit was first grown commercially in what is today southern Iraq[2] (Babylonia).
Uses [edit]
To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime,[3] which was not as effective at preventing scurvy but was easier to obtain on Britain's Caribbean colonies. It was later discovered that the greater effectiveness of lemons derived from the 4-fold higher quantities of vitamin C contained in lemon juice compared to the West Indian limes used by the British. This was initially a closely guarded military secret, as scurvy was a common enemy of various nations' navies, and the ability to remain at sea for lengthy periods without contracting scurvy was a huge benefit for the military. The British sailor thus acquired the nickname of being a "Limey" because of their usage of limes.[4]
Lime juice may be squeezed from fresh limes, or purchased in bottles in both unsweetened and sweetened varieties. Lime juice is used to make limeade, and as an ingredient (typically as sour mix) in many cocktails.
Lime extracts and lime essential oils are frequently used in perfumes, cleaning products, and aromatherapy.
In India, the lime is used in Tantra for removing evil spirits. It is also combined with Indian chillies to make a protective charm to repel the evil eye. Furthermore, it was believed that hanging limes over sick people cured them of the illness by repelling evil spirits lurking inside the body.
Cooking [edit]
In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is a very common ingredient in authentic Mexican, Vietnamese and Thai dishes. It is also used for its pickling properties in ceviche.
The use of dried limes (called black lime or loomi) as a flavouring is typical of Persian cuisine and Iraqi cuisine, as well as in Gulf-style baharat (a spice mixture that is also called kabsa or kebsa).
Lime is an essential ingredient of any cuisine from India, and many varieties of pickles are made, e.g. sweetened lime pickle, salted pickle, and lime chutney.
Lime leaves are also used as a herb in South, East, and Southeast Asia. Lime is frequently used to add flavour to cold and hot drinks, including water, tonic and other cocktails.
Health effects [edit]
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When human skin is exposed to ultraviolet light after lime juice contact, a reaction known as phytophotodermatitis can occur, which can cause darkening of the skin, swelling or blistering. Bartenders handling limes and other citrus fruits when preparing cocktails may develop phytophotodermatitis due to the high concentration of furocoumarins in limes.[5]
As compared to lemons, limes contain less vitamin C and carbohydrates per 100 grams.[6][7]
Production trends [edit]
India, with about 16% of the world's overall lemon and lime output, tops the production list, followed by Mexico (~14.5%), Argentina (~10%), Brazil (~8%), and Spain (~7%).
| Top ten lemon and lime producers — 2007 | ||||
|---|---|---|---|---|
| Country | Production (Tonnes) |
|||
 India |
2,060,000F | |||
 Mexico |
1,880,000F | |||
 Argentina |
1,260,000F | |||
 Brazil |
1,060,000F | |||
 Spain |
880,000F | |||
 People's Republic of China |
745,100F | |||
 United States |
722,000P | |||
 Turkey |
706,652P | |||
 Iran |
615,000F | |||
 Italy |
546,584P | |||
| World | 13,032,388A | |||
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^ ^ ^ ^ ^ ^ ^ F = FAO estimate |
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Plants known as "lime" [edit]
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- Australian limes
- Australian desert lime (Citrus glauca)
- Australian finger lime (Citrus australasica)
- Australian round lime (Citrus australis)
- Blood lime
- Kaffir lime (Citrus hystrix) (kieffer lime; makrut, or magrood)
- Key lime (Citrus aurantifolia) (Mexican, West Indian, or bartender's lime)
- Mandarin lime (Citrus limonia)
- Musk lime (Citrofortunella mitis)
- Persian lime (Citrus x latifolia) (Tahiti or Bearss lime)
- Rangpur lime, a mandarin orange - lemon hybrid
- Spanish lime (Melicoccus bijugatus) (mamoncillo, mamón, ginep, quenepa, or limoncillo) (not a citrus)
- Sweet lime (Citrus limetta) (sweet limetta, Mediterranean sweet lemon)
- Wild lime (Adelia ricinella)
- Limequat (lime × kumquat)
The tree known in Britain as the lime tree (Tilia sp.), called the linden in other dialects of English, is a broadleaf temperate plant unrelated to the Citrus fruits.
Gallery [edit]
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Lime wedges are typically used in drinks
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Grocery store limes
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Lime and Blossom growing in southern Spain
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Promotional photo for California limes, 1948
See also [edit]
References [edit]
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Wikimedia Commons has media related to: Lime |
- ^ Adrian Room (1986). A dictionary of true etymologies. Taylor & Francis. p. 101.
- ^ a b c Raichlen, Steven (August 02, 1992). "Small citruses yield tart juice, aromatic oils, big, fresh taste". The Baltimore Sun. Retrieved 30 March 2012.
- ^ State of knowledge about scurvy
- ^ "Limey". Oxford Dictionaries. Oxford University Press. Retrieved 23 April 2013.
- ^ L. Kanerva (2000). Handbook of Occupational Dermatology.. Springer. p. 318. ISBN 978-3-540-64046-2.
- ^ Limes - USDA NDB # 09159
- ^ Lemons - USDA NDB # 09150
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