|dam - day|
|Einführung||Wörterbuch dam - day|
da dak dam dan dap das dat daw day de do
|damit = Kleid, Bekleidungsstück.|
|dayap Citrus aurantifolia = Limette, Limone.|
|Limes have an odour similar to lemon, but more fresh (see also lemon myrtle). The juice is sour
as lemon juice, but more aromatic. Lime pericarp contains an essential oil (7%), whose main components
are citral, limonene, ?-pinene and fenchone (up to 15%). Further aroma compounds are terpineol,
bisabolene and other terpenoids.
In contrast to the more subtropical lemon, lime requires tropical climate. It probably stems from Southeast Asia, where many more related species grow wild (e.g, kaffir lime). Today, many different lime varieties are known and cultivated. Small-fruited cultivars are often more aromatic.
Limes are small citrus fruits which are usually harvested green; they are a common food ingredient in parts of Asia and Central America. Mostly, the fruit juice is used to impart a sour and refreshing fragrance to cold and warm dishes and drinks. Lime juice resembles lemon juice in its acidity, but is much more aromatic. If lime juice is substituted by lemon juice, the result will always lack savour and be disappointing. Culinary usage of lime is almost restricted to tropical countries.
In tropical Asia, lime juice is often used as a basis for fresh-tasting sauces. Vietnamese nuoc chamis an everyday sauce simply made from lime juice, sugar, the ubiquitous fish sauce (nuoc mam) and a dash of garlic and fresh chile. Nuoc cham is served as a table condiment to almost every South Vietnamese food. Depending on the mood of the cook, the flavour of that sauce will be dominated either by the salty fish sauce or by the acidic lime juice, but the other flavours will remain in the background. A similar, yet less pungent sauce is Cambodian tik marij made from ground pepper, salt and lime juice, but without fish flavourings.
In Southeast Asia, also the zest of local Citrus species is used for cooking; in general, ordinary limes make a good substitute. Thais and Malays sometimes add whole fruits of kaffir limes to their curries, and on the Philippines, the local kalamansi are cultivated for both juice and peel. Especially the latter can easily be substituted by ordinary limes or, in the worst case, lemons.
A unique kind of food depending completely on lime juice is ceviche (also spelt cebiche or sebiche), a common method to prepare very fresh fish in Polynesia and Latin America. Raw fish is marinated with ample lime juice overnight and, on the next day, seasoned with fresh chiles and coriander leaves (or long coriander); further ingredients are onion and tomatoes. The trick behind ceviche is that proteins denaturize in an acidic medium, as they do at high temperatures; therefore, the fish may be considered 'cooked' by the cold but sour lime juice. For this reason, ceviche cannot be directly compared to the Japanese versions of raw fish, in which the protein is not denaturized at all.
10. April 2006