lime
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Rite
Limes are cut and left at thresholds and under vehicles in Southeast Asian and South Asian practice to absorb ill intent, and in Latin American limpias a lime or an egg is passed over the body to draw off the evil eye and then discarded. The Royal Navy's ration made British sailors limeys, which was an insult before it was a nickname. A fruit that preserves other things was assigned the job of absorbing harm.
Gran Cocina Latina (Maricel Presilla, 2012)
Connections
88 bonds · 83 sourcedNuoc cham.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for chile peppers, in general in the 2008 edition, where lime, juice is set in bold capitals.
Mole de olla, the corn in the pot and four halved limes among the garnishes.
Relocated in Los clasicos de la cocina mexicana, page 58. Esquites are not in this book; the cited Diccionario Enciclopedico was not the book in hand.
Raw mango with lime and chilli.
Salsa and guacamole.
Read in Los clasicos de la cocina mexicana, page 117, the optional spoon of lime juice in the salsa mexicana, and page 34, the ceviche marinated in lime and finished with coriander; the cited Diccionario Enciclopedico was not the book in hand.
Tom yum.
Read in Punyaratabandhu's Bangkok, 2017, Rice Accompaniments: hot and sour fish soup (tom yam pla), lemongrass, makrut lime leaves and galangal smashed into the stock, with fish sauce, lime juice and bird's eye chiles.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for melon/ muskmelons, in general in the 2008 edition, where lime, is set in bold capitals.
Ceviche: lime and aji are the cure.
Read in Acurio's ¡Buenazo!, 2017, page 19, cebiche antiguo, the classic ceviche with the lime cut by sour orange and ají amarillo licuado added; pages 22 and 23, the huancaínas finished with drops of lime; the cited Peru: The Cookbook was not the copy in hand.
Chaat.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for papayas in the 2008 edition.
Nimbu ka achar.
Tom kha kai klan: coconut cream finished with lime juice.
Read in Punyaratabandhu's Bangkok, 2017, Rice Accompaniments: braised chicken in coconut-galangal cream sauce (tom kha kai klan), chicken under galangal, lemongrass and makrut lime leaves, finished with coconut cream, lime juice, bird's eye chiles and fish sauce. None of the book's coconut desserts uses lime.
Tom yum.
Read in Punyaratabandhu's Bangkok, 2017, Rice Accompaniments: hot and sour fish soup (tom yam pla), lemongrass, makrut lime leaves and galangal smashed into the stock, with fish sauce, lime juice and bird's eye chiles.
Finished over frijoles.
Read in Los clasicos de la cocina mexicana, page 44, four limes halved among the garnishes for the frijoles charros; the cited Diccionario Enciclopedico was not the book in hand.
Escovitch fish: rubbed with lime juice before frying, pickled with Scotch bonnet sauce.
Searched in Jerk: Barbecue from Jamaica, 1990, page 75, escovitch fish, which the book says is found throughout the Caribbean: the fish rubbed with lime juice, fried, and pickled with hot pepper sauce, preferably Scotch bonnet. The rub and marinade of pages 14 and 15 have no lime.
Salsa verde.
The ceviche: chipotle in adobo, lime juice and cubed avocado.
Relocated in Los clasicos de la cocina mexicana, page 36; the cited Diccionario Enciclopedico was not the book in hand.
The yam and som tam dressings: palm sugar with lime juice.
Read in Punyaratabandhu's Bangkok, 2017, Rice Accompaniments: crispy green papaya salad (som tam thot) and winged bean salad (yam thua phu), dressed with palm sugar, fish sauce and lime juice, and grilled river prawn relish. The chile-lime dipping sauce of the rice noodle parcels is sweetened with granulated sugar.
Sambal belacan, finished with lime.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, page 220, sambal terasi: shrimp paste, bird chillies and shallot crushed, the lime juice stirred in last.
Street snack with lime and chili.
Bissap.
Leche de tigre: shelled choclo and cancha dropped into the lime-cured fish broth.
Read in Acurio's ¡Buenazo!, 2017, page 164, leche de tigre levanta muertos, fish and shellfish in a blend of lime juice, garlic, coriander and ají, finished with shelled choclo and cancha; the cited Peru: The Cookbook was not the copy in hand.
Rocoto salsa.
Read in Acurio's ¡Buenazo!, 2017, page 254, rocoto verde, green rocotos sautéed with garlic and onion, blended and finished with a splash of vinegar or lime; the cited Peru: The Cookbook was not the copy in hand.
Score unexamined
Lime standing in for naranja agria.
Confirmed in Gran Cocina Latina: the mojos, page 140, where bitter orange is usual and lime juice or vinegar may be substituted.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for limes in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for limes in the 2008 edition.
Grilled with salt and citrus.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for shrimp in the 2008 edition.
Chaat and marinades.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for pineapples in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for limes in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for coconut and coconut milk in the 2008 edition, where lime, juice is set in bold.
Score unexamined
Dressed preparations.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for lychees in the 2008 edition, where lime, juice is set in bold.
Marinades.
Score unexamined
Score unexamined
One is an ingredient of the other
Lime juice goes into the wet marinade; the blend contains it.
Score unexamined
Lime standing in for sour orange.
Read in Los clasicos de la cocina mexicana, page 137, where the substitute for sour orange juice is sweet orange juice, sour lime juice and white vinegar, and page 98, where the cochinita is served with onion cured in lime juice; the cited Diccionario Enciclopedico was not the book in hand.
Score unexamined
Antojitos.
Standing in for sour orange.
Read in Los clasicos de la cocina mexicana, page 137, sour lime juice in the substitute for sour orange; the cited Diccionario Enciclopedico was not the book in hand.
Sao Joao's hearts of palm and mango salad, in a lime dressing.
Relocated in Gran Cocina Latina: page 551.
Sambal kecap.
Escovitch fish: rubbed with lime juice before frying, then pickled with whole pimento berries.
Searched in Jerk: Barbecue from Jamaica, 1990, page 75, escovitch fish: rubbed with lime juice and fried, then pickled with pimento berries, cucumbers, onions and vinegar. The rub and marinade of pages 14 and 15 have no lime and use ground pimento.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for oil, avocado in the 2008 edition, where lime, juice is set in bold.
A table sauce of toasted ají panca and ají mirasol, blended and finished with oil and lime.
Read in Acurio's ¡Buenazo!, 2017, page 255, ají panca and mirasol toasted, soaked, cooked with rocoto, garlic, coriander and tomato, blended and finished with oil and lime. The book's marinades take vinegar or chicha; the cited Peru: The Cookbook was not the copy in hand.
Sour against sour in pickles.
Score unexamined
Score unexamined
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for soy sauce in the 2008 edition, where lime juice is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for peanuts and peanut butter in the 2008 edition, where lime, juice is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for cucumbers in the 2008 edition, where lime, juice is set in plain type.
Dressed and fried rice.
Read in Punyaratabandhu's Bangkok, 2017, Set Meals and One-Plate Meals: 'train' fried rice (khao phat rot fai) and fried rice with salted olives (khao phat nam liap), served with lime halves for each diner to squeeze over.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for limes in the 2008 edition.
Guacamole as some make it: lime added against browning, which Zurita advises against.
Read in Los clasicos de la cocina mexicana, page 12, the classic guacamole, made without lime; on page ii Zurita notes that some add lime juice to keep it from browning, that this sours it, and that the better answer is to make it fresh from chilled avocados. The cited Diccionario Enciclopedico was not the book in hand.
Score unexamined
Alternative souring agents, rarely used together.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for watermelon in the 2008 edition, where lime, juice is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for limes in the 2008 edition.
Guava shells in syrup, cooked with lime juice and lime peel.
Relocated in Gran Cocina Latina: guava shells in syrup, page 824. There is no guava juice recipe.
Pla thot yam mamuang, fried fish and green mango salad: roasted cashews tossed in with the lime dressing.
Read in Punyaratabandhu's Simple Thai Food, 2014, Rice Accompaniments, fried fish and green mango salad, pla thot yam mamuang: green mango dressed with lime juice, fish sauce, palm sugar and bird's eye chiles, the fried fish and roasted cashews tossed in at the table. Her herb-baked cashews, met mamuang himma-phan op samunphrai, take lime juice and zest too, but they are her baked version of the fried bar snack, so they are not counted toward the score.
Moqueca de peixe fresco: the fish washed in lime, and lime in the sauce the azeite de cheiro is poured over.
Read in Manuel Querino, A arte culinária na Bahia, 1928, page 16, moqueca de peixe fresco: the fish washed with plenty of lime, and a sauce of salt, malagueta, coentro, lime, tomato and onion under azeite de cheiro or olive oil. He prefers vinegar to lime in the sauce, which is why the score stays at attested. Cascudo, also cited, has not been checked for this pairing.
Finished with lime.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, page 220, sambal terasi: everything is crushed together except the lime juice, which is added last.
Score unexamined
Occasional in snacks.
Bouye, the baobab drink, with a splash of lime in some households.
Score unexamined
Occasional in sweets.
Score unexamined
Score unexamined
Dressed breadfruit.
Score unexamined
Juice and sauce.
Confirmed in Gran Cocina Latina: Ecuadorian spicy onion and tamarillo salsa, page 139, and the Ecuadorian highland cebiche with tree tomato, page 492.
Mole amarillo, served with lime-cured onion and chilli strips in lime.
Relocated in Los clasicos de la cocina mexicana, page 68, the garnishes. There is no dressed chayote in this book; the cited Diccionario Enciclopedico was not the book in hand.
Score unexamined
Finished over curries.
Ají de huacatay, finished with a pinch of lime.
Read in Acurio's ¡Buenazo!, 2017, page 253, ají de huacatay, finished with a little lime, salt, pepper and cumin; page 254, rocoto verde, huacatay with vinegar or lime; the cited Peru: The Cookbook was not the copy in hand.
Tereré, the cold-brewed mate of the Paraguayan heat.
Confirmed in Gran Cocina Latina: Paraguayan herbal iced yerba mate, terere, page 347.
Score unexamined
The citrus register the pepper itself carries.
Miang kham: diced lime, rind and all, folded into the leaf.
Read in Punyaratabandhu's Simple Thai Food, 2014, Noshes and Nibbles, leaf-wrapped salad bites, miang kham: cha-phlu leaves, la lot in Vietnamese and wild betel in English, filled with diced lime and its rind, fresh ginger, shallot, peanuts, bird's eye chiles and dried shrimp, and topped with a thick sauce of toasted coconut, lemongrass, galangal, ginger, shrimp paste, palm sugar and fish sauce.
Khai jiao mu sap, the ground pork omelet made with lime juice, served over rice with Sriracha.
Read in Punyaratabandhu's Simple Thai Food, 2014, Rice Accompaniments, ground pork omelet, khai jiao mu sap: the eggs beaten with ground pork, fish sauce and lime juice, and served over rice with Sriracha, a classic combination, she writes, or as part of a samrap.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "lime", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/lime
/archive/lime
Bonds are tiered by source, origin-tradition references first.