dried lime

origin: Iraq

Whole dried lime sometimes known as black lime (if they're boiled in salt water before drying they turn black) or loomi. The scent after drying is beautifully aromatic, almost fermented and adds a complexity that would not be achievable with a fresh fruit.

uses: Use in a marinade for seafood. Add to curry or a soup for a hint of lemon-like sourness to lift all the flavours. Dried lime also makes a lovely, refreshing tea

Spice Notes

Origin: Iraq

The scent after drying is beautifully aromatic, almost fermented and adds a complexity that would not be achievable with a fresh fruit.

Whole dried lime also known as black lime or loomi due to the sticky dark brown or black interior. Markets in the Gulf states also sell fruits that have a black skin, but the flavour is very similar to the standard dried lime and either can be substituted. Mainly used in the Gulf states to flavour soup or curry, the dried lime needs to be broken, crushed or pierced before use to extract the full flavour.

Medicinal Properties:
Vitamins A,B, C, . helps prevent heat and sunstroke when drunk as tea

Uses:

• Black limes can be pulverised and mixed with pepper to sprinkle on chicken or fish before grilling.

• Add to curry or a soup for a hint of lemon-like sourness to lift all the flavours.

• Dried lime also makes a lovely, refreshing tea, crush the lime, remove the seeds then infuse the flesh with boiling water - add sugar to taste