Limes are a rich source of vitamin C, are sour, and are often used to accent the flavours of foods and beverages.

[3] The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world (the same problem applies to synonyms in other European languages) is increased by the botanical complexity of the Citrus genus itself, to which the majority of limes belong.

), called linden or basswood in other dialects of English, are broadleaf temperate plants unrelated to the citrus fruits.

The makrut lime, in particular, was one of the earliest citrus fruits introduced to other parts of the world by humans.

[11][1] To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime.

[12] The use of citrus was initially a closely guarded military secret, as scurvy was a common scourge of various national navies, and the ability to remain at sea for lengthy periods without contracting the disorder was a huge benefit for the military.

[13] In 2022, world production of limes (combined with lemons for reporting) was 21.5 million tonnes, led by India, Mexico, and China as the major producers (table).

Lime juice is used to make limeade, and as an ingredient (typically as sour mix) in many cocktails.

Bartenders handling limes and other citrus fruits while preparing cocktails may develop phytophotodermatitis.

[22] A class of organic chemical compounds called furanocoumarins are reported to cause phytophotodermatitis in humans.