A small, acidic green citrus fruit used across Latin American, Southeast Asian and Middle Eastern cooking to season, marinate and, in the case of ceviche, cure raw fish and shellfish through the acid's effect on protein. Limes originated in tropical Southeast Asia, particularly Indonesia and South China, and spread through human migration and trade, reaching the Middle East and Mediterranean through the spice trade by at least 1200 BCE. They are generally small, round to oval fruits with green flesh and skin and a distinctly sour taste from their high citric acid content, and they are a rich source of vitamin C.
Facts
Earliest Documented Use, From (Year)Sourced to the subject's own accountMarks the Austronesian dispersal of the lime out of Southeast Asia (circa 3000 to 1500 BCE), not the original domestication date, which the source does not give. Earliest Documented Use, To (Year)Sourced to the subject's own accountClosing bound of the same Austronesian-dispersal date range; the fruit reached the Middle East and Mediterranean separately by about 1200 BCE. Origin RegionSourced to the subject's own accountTropical Southeast Asia, particularly Indonesia and South China, from which limes spread by human migration and trade. 1 Lime
Filter Results5 entries
Connections
Used By
Source The Oxford Companion to FoodAlan Davidson
Source Moqueca, Wikipedia
Pho, Dishes Lime is traditionally served as a wedge for the diner to add individually, kept out of the broth itself so it does not cloud it.
Source What Pho Can Teach Us About the History of Vietnam (National Geographic)Ryley Graham
Source The Oxford Companion to FoodAlan Davidson
Source A Taste of Vietnam, from Hearty Sour Broths to Fragrantly Spiced Street Food (National Geographic)Thuy Diem Pham
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source The Oxford Companion to FoodAlan Davidsontier 1
Also in Geography Atlas: where this subject originated.
Source The Oxford Companion to FoodAlan Davidsontier 1
Also in Geography Atlas: where this subject originated.
Source The Oxford Companion to FoodAlan Davidsontier 1
Also in Geography Atlas: where this subject originated.
Source The Oxford Companion to FoodAlan Davidsontier 1
Sources
1. Lime (Wikipedia)
WikipediaHistory section
Limes reached Micronesia and Polynesia through the Austronesian expansion (c. 3000-1500 BCE), and later the Middle East and Mediterranean through the spice trade by at least 1200 BCE.
Wikipedia, Lime, History section, origin and spread
Limes originated in tropical Southeast Asia particularly Indonesia and South China and were spread via human migration and trade.
Wikipedia, Lime, History section, Mediterranean
and later the Middle East and Mediterranean through the spice trade by at least 1200 BCE.
Wikipedia, Lime, Lead section, fruit
Limes are generally small, round to oval fruits with green flesh and skin and a distinctly sour taste due to their high citric acid content.
Wikipedia, Lime, Lead section, vitamin C
Limes are a rich source of vitamin C and are used to accent the flavours of foods and beverages.
View the Source The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: Lime
lime Citrus aurantifolia, the archetypal species, the one which originated in Malaysia
- Used By: Tom Yum
- Used By: Ceviche
A Taste of Vietnam, from Hearty Sour Broths to Fragrantly Spiced Street Food (National Geographic)
Thuy Diem Pham, National Geographic, 2023Used By: Vietnamese CuisineView the Source What Pho Can Teach Us About the History of Vietnam (National Geographic)
Menudo (soup) - Wikipedia
Used By: Menudo, Infobox main_ingredient field: Beef tripe (cow stomach), broth, hominy, lime, onions, cilantro, oregano, red chili peppersView the Source Moqueca, Wikipedia
Used By: Moqueca, infobox main_ingredient fieldQuote, Used By: Moqueca, infobox main_ingredient field
Seafood, tomatoes, onions, lime, coriander
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.