Also known as Limão Galego in Portuguese-speaking regions, the Rangpur lime is a vibrant citrus hybrid cherished both for its culinary adaptability and its unexpectedly complex aromatic profile. While it often substitutes for lemon or lime in local cuisine, its essential oil offers something far more distinctive.
 
First characterized by Sawamura, α-bergamotene a sesquiterpene also found in hops, is believed to play a key role in Rangpur’s unique fragrance. This compound contributes to a bright citrus spark layered with warm, floral, ginger-like spice, resulting in an aroma that’s simultaneously heady and comforting. 
 
FRUIT
It plays that role in much of Brazilian and Portuguese cuisine. With its thin, deeply aromatic rind and vibrant acidity, it’s favored where brightness and sharpness are needed in cooking.
Harvested at full aromatic maturity during the warm season, typically mid-to-late summer. The Rangpur lime is most recognised from being one of the main botanicals and the name of a Tanqueray gin.