A squeeze of lime makes our cooking all the more vibrant, whether we’re adding acidity to smoky barbecued prawns, finishing off a Pad Thai or zesting them into our favourite desserts. The smaller, green cousins of lemons and oranges, limes are known for their sharp, zesty kick, making them perfect in marinades, dressings and drinks like cocktails (including as an essential component of margaritas) as well as common additions in South American and Asian recipes in particular. But lime's versatility means it has a place in practically everything we cook; Nathan Outlaw uses it to make a citrusy mayonnaise, we zest it into our coconut and lime waffles and Russell Bateman pairs it with scallops, radish and peanut for a fantastic seafood starter.

Thought to have originated somewhere in Malaysia, limes now grow around the world. Although there are many types of trees whose fruits are called limes, the complexity of hybrid varieties of citrus makes it tricky to accurately trace which belong to which family. Calamansi, for example, is widely known as a lime thanks to its appearance and bitter flavour, but is actually a hybrid between a kumquat and mandarin orange. There are thought to be over twenty different types of lime, and below we've taken a closer look at just a handful from around the world.

If you've bought limes from the supermarket, they were most likely Persian, or Tahiti limes. The most commonly produced variety in the world, they are a hybrid between the key lime and citron, a large type of lemon. Today, they are primarily grown in Mexico, Brazil and Spain, and are believed to have first been introduced to the Mediterranean via Iran, which still uses dried Persian limes in its cooking (Marwa Alkhalaf uses them in her Iranian black risotto, while Anna Hansen turns dried limes into a zingy pesto to pair with lamb shank). When it comes to using them fresh, the potential is unlimited; why not juice them for a flank steak marinade courtesy of Martin Wishart, or whip up a lime and mascarpone soufflé. For more inspiration, don't miss our collection of lime-packed recipes here.

Another of the three most commonly produced limes in the world, most of us probably know key limes for their starring role in key lime pie. The limes were given their name thanks to their association with the Florida keys, the home of the classic American dessert. Also known as the Mexican lime (Mexico is the world's biggest producer), key limes are generally smaller, with a thinner rind and a slightly more acidic, floral flavour than other limes – they're sometimes described as a more concentrated version of a Persian lime. However, they can be used in any recipes, marinades or drinks that need a splash of tangy flavour; they're considered the best lime for seasoning fish. In East Asia, the fruit is dried whole before being ground. 

Noticeably different to the circular limes more commonly found in the UK, finger limes have an elongated shape which has inspired their name. The fruit – which is native to Australia but now grown elsewhere around the world – also contain tiny beads filled with tart lime juice (sometimes nicknamed citrus caviar), adding a textural element which makes them particularly popular among chefs (Matt Whitfield uses the pearls as a garnish for mussels with charred and pickled cucumber). Finger limes are citrusy and tart with a herbaceous note, and are sometimes used as a substitute for lemongrass in Asian cooking. Looking for recipe inspiration? Chef Leandro Carreira ferments and dehydrates his to create a fermented finger lime powder; he uses it with his lightly-pickled mackerel with pine nut and sake sauce, but it's a great seasoning to have in your arsenal. 

Rangpur lime – sometimes known as mandarin lime – is actually a hybrid between the mandarin orange and citron and is a lime only in name. While the flesh is orange, the peel is deep green, ripening to a yellow-orange colour, and the juice is extremely sour with floral notes. They originated somewhere in the Indian subcontinent and have become popular elsewhere around the world, including in Costa Rica, where they are often the citrus of choice over lemons and other limes. In the UK, we might know rangpur lime best as an addition to cocktails; Tanqueray has a rangpur-lime infused drink, and syrups are sometimes used in the likes of mojitos. Elsewhere, it's often used to make marmalades and curds.

Widely used in Southeast Asian cooking, makrut limes are knobbly and textured, with a sharp and bitter juice. The leaves and rind offer a more delicate, earthy version of the flavour and are more commonly used in cooking – you can see our guide for using makrut lime leaves here (you might see them called kaffir lime leaves, though this name is used less often today). In Thailand, they are a key ingredient in dishes like Thai green curry; chef Luke Farrell also uses the leaves in his sai oua (northern Thai sausage) recipe. Elsewhere, Abby Lee adds them into her Malaysian gulai nangka (jackfruit curry), while Alfred Prasad uses them in his vegan jackfruit khow suey. Got a sweet tooth? Give our mango, white chocolate and makrut lime leaf cream éclairs a spin.

A mix of several citrus fruits, sudachi has a distinctive tartness which is used similarly to lime and explains why it is often categorised as one. It has Japanese roots, and is thought to have first originated in the Tokushima prefecture in the eighteenth century. In Japan, a wedge or slice of the small fruit is served with grilled fish, udon or hot pot, and it's one of the main ingredients in dipping sauce ponzu (Hideki Hiwatashi uses the juice of sudachi in a chilli ponzu with his turbot usuzukuri). Sudachi juice and zest are often used similarly to yuzu in cooking, while it can also be used in place of vinegar or soy sauce in salad dressings, marinades and sauces.  

Calamansi – or Philippine lime – is a hybrid between a kumquat and another species of citrus (most likely the mandarin orange), and smaller than typical limes. It's native to the Philippines and used in condiments, drinks, marinades and preserves of the country's cooking. The very sour juice is also used to marinate and season meat and fish, as well as being an ingredient in dishes like sinigang and kinilaw. Filipino chef Jeremy Villanueva uses a calamansi aioli to add vibrancy to his grilled octopus, as well as in his chicken inasal (Budgie Montoya also makes his barbecue poussin inasal with calamansi juice). In the UK, calamansi can often be found as a purée.

Though shatkora resembles a lime, it’s actually a mix between different citrus types, including grapefruit, lime and lemon. Sometimes called a wild orange, it's used in Bangladeshi cooking, with the thick rind adding tanginess and acidity to curries and stews and being used to make shatkora pickles. Though it has traditionally been harder to get hold of here, it’s becoming easier to find both fresh and frozen in global food stores.