Effervescent Slav Lime

Latin effervēscēns, boiling-out — present-participle of effervesce, sharing root with fervere (to boil). As a color modifier, effervescent implies a saturated-and-bubbling-and-active quality, the bright color of Champagne-and-Prosecco effervescent-wine carbonation-bubble-light reflection. Sits at the bright-and-effervescent end of the grid, parallel to fizzy and sparkling in usage.

Old Slavic Slověninъ, speaker / Slav. As a color modifier, slav implies an Eastern-European quality, the visual register of Slavonic-Russian-Polish-Czech hand-built Onion-domed-cathedral-and-folk-hand-painted Slavic-folk-tradition surfaces under Russian-Orthodox-and-Czech-and-Polish folk-painting cathedral light. Sits at the modifier-and-cultural end of the grid, parallel to roman and celtic 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.