Sparkling Roman Lime

Old English spearca, spark — present-participle of sparkle. As a color modifier, sparkling implies a saturated-and-multi-point-reflective-and-effervescent quality, the bright color of Champagne-and-Prosecco effervescent-wine carbonation-bubble-light reflection. Sits at the bright-and-reflective end of the grid, parallel to glittering and fizzy in usage.

Latin Romanus, of-Rome. As a color modifier, roman implies an empire-built-and-classical quality, the visual register of Roman-Imperial hand-laid pavement-and-fresco-and-bronze-and-marble Republican-Imperial classical surfaces under Mediterranean-Roman-Imperial classical-architecture afternoon light. Sits at the modifier-and-cultural end of the grid, parallel to etruscan and hellenic 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.