Siam Villa Garden: Lime

A lime (from French lime, from Arabic līma, from Persian līmū, "lemon") is a citrus fruit, which is typically round, green in color, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles.

There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantiifolia), Persian lime, Makrut lime, and desert lime. Limes are a rich source of vitamin C, are sour, and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group.

Most species and hybrids of citrus plants called "limes" have varying origins within tropical Southeast Asia and South Asia. They were spread throughout the world via migration and trade. The makrut lime, in particular, was one of the earliest citrus fruits introduced to other parts of the world by humans. They were spread into Micronesia and Polynesia via the Austronesian expansion (c. 3000–1500 BCE). They were also later spread into Middle East, and the Mediterranean region via the spice trade and the incense trade routes from as early as ~1200 BCE.

To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime. The use of citrus was initially a closely guarded military secret, as scurvy was a common scourge of various national navies, and the ability to remain at sea for lengthy periods without contracting the disorder was a huge benefit for the military. British sailors thus acquired the nickname "Limey" because of their use of limes.

Limes have higher contents of sugars and acids than lemons do. 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 pickles are an integral part of Indian cuisine, especially in South India. In Kerala, the Onam Sadhya usually includes either lemon pickle or lime pickle. Other Indian preparations of limes include sweetened lime pickle, salted pickle, and lime chutney.

In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is a common ingredient in authentic Mexican, Vietnamese and Thai dishes. Lime soup is a traditional dish from the Mexican state of Yucatan. It is also used for its pickling properties in ceviche. Some guacamole recipes call for lime juice.

The use of dried limes (called black lime or limoo) as a flavouring is typical of Persian cuisine, Iraqi cuisine, as well as in Eastern Arabian cuisine baharat (a spice mixture that is also called kabsa or kebsa).

Key lime gives the character flavoring to the American dessert known as Key lime pie. In Australia, desert lime is used for making marmalade.

Lime is an ingredient in several highball cocktails, often based on gin, such as gin and tonic, the gimlet and the Rickey. Freshly squeezed lime juice is also considered a key ingredient in margaritas, although sometimes lemon juice is substituted. It is also found in many rum cocktails such as the Daiquiri, and other tropical drinks.

Lime extracts and lime essential oils are frequently used in perfumes, cleaning products, and aromatherapy.