Originally, it was the Yanks, calling British sailors Limey, for their use of the citrus as scurvy prevention. Eventually, it became a nickname for all British. Though that practical and namesake usage has diminished, the ubiquitous lime plays an even larger health and flavour role in the diet of our planet. Available year round in FNQ, the Persian, also known as Tahitian lime, is the most popular, due to size, mild flavour and lack of seeds. Originating in Indonesia and likely hybridised from lemon and key lime, it made its way into northern Africa and Persia before finding its way into the Pacific, where North Americans discovered it and provided the consequent misnomer. It has become an essential flavour enhancer in nearly every culture. A nutritional powerhouse, including antioxidant vitamin C and antibiotic-forming flavonol glycocides, the benefits of which can be gained by simply squeezing a bit on salads and mains, and in juices and even water. Use lime daily for flavour and health.