Lime

Lime is a small, thin-skinned citrus fruit — sharper and more acidic than lemon, with a green zing that cuts straight through fat and heat. It grows across Mexico, the Caribbean, South-East Asia and northern Australia, and turns up in barbecue wherever those cuisines do — a Tex-Mex rub, a Caribbean glaze, or a South Indian chutney.

It is best on the food it was built to lift — chicken, prawns, fish and pork that need a bright finish, plus tacos, ceviche and anything off a hot grill crying out for acid to balance the fat. A squeeze at the end does more work than salt alone.

Start with Hardcore Carnivore's Chilli Lime (Meatchelada) Rub for tacos and wings, Tajin's Chilli Lime Seasoning for a classic Mexican street-food hit, Taipan BBQ's Loco Lime Sunday Glaze for chicken and pork off the grill, or Goan Cuisine's Mango Lime Chutney for something sweeter alongside cold meats and cheese.

The spread here is genuinely wide — sharp Mexican-style rubs and salts sit alongside sweeter Indian chutneys and a Caribbean-leaning BBQ rub, sourced from Australian makers and US imports alike. Several are gluten free and a few are vegan, and every one leans on real citrus tang rather than an artificial lime flavouring. Bright, sharp, unmistakably lime.

Explore more: our lemon and citrus & lime collections.