Ingredients · Fruit
Lime
Citrus × aurantiifolia · Rutaceae (citrus family)
What it’s like, and how to use it
How to use it
In dry rubs and seasoning blends. On corn, in the Mexican manner, with chile and salt. Over fruit. It rehydrates instantly on anything wet, so add it late if you want the sharpness to stay sharp.
With food
Chile and salt. Corn. Avocado. Coconut. Fish and prawns. Cilantro. Mango and pineapple. Tequila.
With spices
Chile above all. Cumin. Cilantro. Black pepper. Sumac, for a different kind of sour.
With tea
Green tea, iced. Black tea for an iced tea. Lemongrass.
Its story
Where it comes from
Our lot names no origin. The kaffir lime, a different species used for its leaf, has its own profile here.
What happened
Lime and lemon share a naval history and it is usually told wrong. The Royal Navy made lemon juice a daily ration in 1795, and British sailors became limeys — but for a long time what they drank was Mediterranean lemon, not lime. Lime juice became nearly ubiquitous later, and the nickname spread to all British people afterwards. The Merchant Shipping Act of 1867 required foreign-going merchant ships to carry certified lime or lemon juice and, after ten days at sea, to serve it with sugar at the rate of an ounce a day to each member of the crew.
On the shelf with it
Every product it goes into.
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Chile-Lime Seasoning
Regular price From $9.99 CADRegular price
