The lime was introduced by the Arabs in the Mediterranean between 1000 A.D. and 1200 A.D., and it was described in Arab literature at the end of the 12th Century.

Costs of production for the lime is more heavily weighed in fertigation and the sanitary treatments required than its harvest, and tree maintenance (such as pruning).

The commercialization and consumption of the lime differs from other citrus fruit due to its quantity of harvest and its price, because it tends to be a condiment fruit and not a desert one.

The main use of the lime is in the form of fresh consumption, such as an addition to traditional drinks and juices or use as a flavoring in a multitude of dishes. Lately it has been increasingly used by industry as an addition to juices and juice mixes, in addition to essential oils, pulps, pectin, and as a flavoring in a variety of products. It is also used to produce critic acid for use in making preserves.