English Name: Lime
Scientific Name: Citrus aurantifolia
Limes are often used to accent the flavours of foods and beverages. They are usually smaller than lemons, and a good source of vitamin C. The pulp is tender, juicy, yellowish green in colour, and decidedly acid. Limes exceed lemons in both acid and sugar content. There are, however, some varieties so lacking in citric acid that they are known as sweet limes.
In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. Additionally, the leaves of lime are used in southeast Asian cuisine. Lime leaves are also a herb in South, East, and particularly Southeast Asia.Juice of the lime is used to flavour drinks, food, and confections. The juice may be concentrated, dried, frozen, or canned.