Ingredients
Lime
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A small, acidic green citrus fruit used across Latin American, Southeast Asian and Middle Eastern cooking to season, marinate and, in the case of ceviche, cure raw fish and shellfish through the acid's effect on protein.
Facts
Earliest Documented Use, From (Year)Sourced to the subject's own accountMarks the Austronesian dispersal of the lime out of Southeast Asia (circa 3000 to 1500 BCE), not the original domestication date, which the source does not give. Earliest Documented Use, To (Year)Sourced to the subject's own accountClosing bound of the same Austronesian-dispersal date range; the fruit reached the Middle East and Mediterranean separately by about 1200 BCE. Origin RegionSourced to the subject's own accountTropical Southeast Asia, particularly Indonesia and South China, from which limes spread by human migration and trade. 1 Cross-Tradition Connections
Used By
Pho, Dishes Lime is traditionally served as a wedge for the diner to add individually, kept out of the broth itself so it does not cloud it.
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