Black lime

Black Lime is a type of dried fruit used in various cuisines around the world. It is also known as dried lime, loomi, limoo amani, and limoo omani.

Overview

Black lime is a staple ingredient in Middle Eastern cuisine, particularly in Persian cuisine and Arab cuisine. It is made by boiling fresh limes in salt water and then sun drying until they turn black. The drying process can take several weeks, during which the limes harden and lose their moisture. The end result is a lime that has a unique, tangy, and slightly smoky flavor.

Uses

Black lime is used in a variety of dishes, including stews, soups, and rice dishes. It is often used in the preparation of ghormeh sabzi, a popular Persian herb stew. The limes can be used whole, sliced, or ground into a powder. When used whole or sliced, they are typically pierced before being added to dishes to allow the flavors to infuse.

Flavor and Aroma

The flavor of black lime is tangy, slightly bitter, and smoky. It adds a distinct sourness to dishes that is different from fresh lime. The aroma is also unique, with a deep citrus scent combined with a smoky undertone.

Health Benefits

Black lime is rich in vitamin C and antioxidants, which can help boost the immune system and fight off diseases. It also has antimicrobial properties, which can help prevent foodborne illnesses.

See Also

• List of dried foods
• List of citrus fruits
• Middle Eastern cuisine
• Persian cuisine
• Arab cuisine