of lime juice

Lime juice is the freshly extracted or processed liquid from the citrus fruit of the Citrus aurantifolia, C. latifolia, or related Citrus species. The primary acid-bearing component, lime juice typically contains 4-6% citric acid and ranges in color from pale yellow to green depending on fruit ripeness and variety. Key varieties include the Persian lime (large, seedless), the Key lime (small, intensely aromatic, with higher acid content), and the Tahitian lime. Lime juice can be consumed fresh-squeezed, bottled pasteurized, or concentrated; bottled versions often contain preservatives such as sodium benzoate or sulfur dioxide.

Lime juice serves as a crucial acidifying agent and flavor enhancer across numerous global cuisines, particularly Southeast Asian, Latin American, and Indian cooking. It is essential to dishes such as ceviche, Thai curries, Vietnamese pho, Mexican ceviches, and Indian chutneys, where it provides brightness and balances rich or spicy elements. In beverages, lime juice forms the base for margaritas, daiquiris, mojitos, and other mixed drinks. The juice also functions as a flavor extender in marinades, dressings, and sauces, and is used in pickling and preservation due to its antimicrobial properties.