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Intensely tangy, fragrant, and refreshingly sharp, Fresh Green Lime — known as Nimbu in Hindi and Elumichai in Tamil — is a more aromatic and acidic alternative to lemon, widely used in Indian, Thai, Mexican, and Caribbean cooking. With its distinctive floral tartness and vibrant green zest, lime adds a bright, complex acidity that elevates everything from curries and chutneys to cocktails and desserts. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
Squeeze fresh lime juice over tacos, grilled fish, and chaats for a bright, tangy finish. Use in Nimbu Pani and Shikanji (Indian limeade) with sugar, salt, and cumin, or blend into Thai Green Curry paste and ceviche marinades. Zest into lime pickle (Nimbu Achaar), key lime pie, and coconut-lime rice. Add to guacamole and salsa for a classic Mexican flavour.
Store limes at room temperature for up to 1 week, or refrigerate for up to 3–4 weeks. Cut limes should be wrapped tightly and refrigerated, used within 2–3 days. To maximise juice, bring to room temperature and roll firmly on a surface before squeezing.
Q: What is the difference between lime and lemon?
A: Limes are smaller, more acidic, and have a more floral, aromatic flavour than lemons. Lemons are slightly sweeter and less sharp. In Indian cooking, both are used interchangeably as souring agents, but lime is preferred in South Indian, Thai, and Mexican cuisines for its more complex flavour.
Q: Can I use lime zest in cooking?
A: Yes — lime zest is intensely aromatic and adds a floral, citrusy note to dishes. Use in marinades, chutneys, desserts, and rice dishes. Always wash the lime thoroughly before zesting.
Q: How do I make Nimbu Pani with fresh lime?
A: Squeeze 2 limes into a glass, add sugar or jaggery, a pinch of black salt, a pinch of roasted cumin powder, and top with chilled water or soda. Stir well and serve over ice.
