Inflamed Cay Lime

Latin inflammātus, set on fire — past-participle of inflame. As a color modifier, inflamed implies a saturated-and-irritated-hot quality, the bright color of sun-burnt-skin and autumn-leaf high-anthocyanin pigmentation. Sits at the bright-and-warm end of the grid, parallel to fiery and flaming in usage.

Spanish cayo via Taíno cayo, low-island. As a color modifier, cay implies a tropical-coral-and-sand-spit quality, the visual register of Caribbean-and-Bahamian small low-tide reef-and-sand-spit sun-bleached-coral coastal surfaces in turquoise-water shallow-tropical light. Sits at the modifier-and-place end of the grid, parallel to isle and spit in usage.

Citrus aurantiifolia and its key-lime cousin — small, intensely sour green citrus carried by Arab traders from Southeast Asia to the Mediterranean by the eleventh century, then to the Caribbean with Columbus. The color refers to the skin of a fully ripe Persian lime: a saturated, slightly yellow-shifted green with the matte finish of citrus rind. Cooler than chartreuse, sharper than sage, with the same chlorophyll the fruit loses if left to ripen to yellow.