Lime
Citrus aurantiifolia · Citrus latifolia · lime
Lime: what every chef needs to know
Cooks know The lime well — a small to medium citrus fruit with a vivid green skin, high acidity and an intensely aromatic profile that clearly differs from lemon. Ommercial kitchens distinguishes two main types: the Mexican or Key Lime, smaller with a more floral-aromatic character, and the Persian or Tahiti Lime, the variety most commonly available in Europe — larger, juicier and nearly seedless. The juice contains more volatile aromatic compounds than lemon and is characteristic of Asian, Caribbean and Mexican cuisines. In cocktail bartending, Citrus aurantiifolia is the standard for an authentic Margarita or Daiquiri. The zest is intensely aromatic and can be dried for spice blends. Store limes at room temperature for optimal juice yield or at 8–12°C for longer shelf life. Avoid refrigerating below 6°C as this impairs aroma development. Ripe limes are dark green to light yellow, firm but with slight give to pressure.
Lime: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Lime: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Raw fish or shellfish cured in lime juice (acidification), finished with red onion, cilantro and aji amarillo. Originally from Peru, a popular fine-dining starter worldwide.
American pie with a filling of condensed milk and Mexican (Key Lime) lime juice on a crisp Graham cracker crust. The authentic version is pale yellow, not green.
Mexican cocktail of tequila blanco, triple sec and fresh lime juice. The balance of acidity (lime), sweetness (triple sec) and spirit (tequila) is the foundation of bartending techniques worldwide.
Lime: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Roll the lime on the countertop first to break the cells; this yields up to 30% more juice. Use a hand-operated citrus press for maximum extraction.
Zest the green outer layer with a microplane; never the white pith. Lime zest is more intense than lemon zest, so use less.
Kaffir lime leaf (citrus hystrix) is related but a separate product. Add to a coconut milk base for an authentic Thai flavour profile.
Equal parts juice and sugar; add zest off the heat for maximum aroma. Use for cocktails, glazes or vinaigrette.
Lime: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lime: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Import product, available year-round via imports from Mexico, Brazil, Iran and Thailand. No specific peak season. Quality varies by origin.
Lime: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Lime: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The pronounced citrus and grapefruit notes of Marlborough Sauvignon blanc connect closely with the fresh lime character in Asian and seafood preparations. A classic pairing with ceviche, lime vinaigrette, and prawn tempura.
The characteristic pepper and citrus notes of Grüner Veltliner from the Wachau make it an excellent match for lime in savoury sauces and fish preparations. The minerality provides structure in lightly acidic preparations.
The fine bubbles and dry citrus notes of a blanc the Blancs Champagne complement the lime character in desserts and delicate fish preparations. A classic fine-dining choice alongside lime mousseline or lime sorbet.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Lime
What is the difference between lime and lemon in cooking?
Lime has higher acidity, a more intense and floral-tropical aroma, and less sugar than lemon. Lemon is fresher and more neutral in character; lime has more depth and complexity. In Asian and Caribbean cuisines, lime is the standard source of acidity; in European classical cooking, lemon dominates.
How do I get maximum juice from a lime?
Roll the lime firmly over the work surface for 30 seconds. This ruptures the internal juice vesicles and can yield up to 30% more juice. Use room-temperature fruit (not straight from the fridge) and a good handheld citrus press. Microwave for 15 seconds on low as an alternative.
Can I substitute lime for lemon in a recipe?
In most European preparations, yes — but the flavour profile changes noticeably. In Asian dishes (tom kha, pad thai, ceviche), Mexican recipes (guacamole, Margarita) and Caribbean preparations, lime is essential for authenticity. In those cases, use 80% of the stated lemon quantity as a substitute, as lemon is less intense in flavour.
At what temperature should you store Lime?
Store Lime at 8-12°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lime professionally?
The primary professional technique for Lime is Uitpersen at room temperature for 1-2 min. Always verify core temperature with a calibrated probe thermometer.
Does Lime contain allergens?
Lime is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
