Dried lime
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Dried lime (also known as: black lime;[1] noomi basra (Iraq);[2] limoo amani (Iran); limoo (Oman)[3]) is a lime that has lost its water content, usually after having spent a majority of their drying time in the sun. They are used whole, sliced or ground, as a spice in Middle Eastern dishes. Originating in the Persian Gulf -- hence the Persian name limoo amani (Omani limes) and Iraqi name noomi basra (lemon from Basra) -- dried limes are popular in cookery across the Middle East.
Contents
Uses
Dried limes are used to add a sour flavor to dishes, through a process known as souring.[4] In Persian cuisine, they are used to flavor stews and soups.[5] Across the Persian Gulf, they are used cooked with fish, whereas in Iraq they are powdered and added to rice dishes and stuffing.[3] Also, they're made into a warm drink called Hamidh (sour). Powdered dried lime is also used as an ingredient in Persian Gulf-style baharat (a spice mixture which is also called kabsa or kebsa). It is a traditional ingredient of Arabic and Persian cooking.
Flavor
Dried limes are strongly flavored. They taste sour and citrusy like a lime but they also taste earthy and somewhat smoky and lack the sweetness of fresh limes. Because they are preserved they also have a slightly bitter, fermented flavor, but the bitter accents are mainly concentrated in the lime's outer skin and seeds.
See also
References
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