Cook with Lime
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Small enameled saucepan — warming sauces, melting butter, reheating
Avant-garde cocktails from Alinea's bar — molecular mixology
Revolutionary fish butchery — age fish, use every part, dry-age
About
The Key lime (Citrus × aurantiifolia) is a citrus species with a globose fruit, 2.5-5 cm in diameter (1-2 in), that is yellow when ripe but usually picked green commercially. It is smaller and seedier, with a higher acidity, a stronger aroma, and a thinner rind, than that of the Persian lime (Citrus × latifolia). It is valued for its unique flavor compared to other limes, with the Key lime usually having a more tart and bitter flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, bartender's lime, Omani lime, or Mexican lime, the latter classified as a distinct race with a thicker skin and darker green color. Philippine varieties have various names, including dayap and bilolo.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds