Dried lime

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Dried, ground black Persian limes
Whole loomi for sale in market in Manama, Bahrain

Dried lime (also known as: black lime;[1] noumi basra (Iraq); limoo amani (Iran); limoo (Oman)[2]) is a lime that have lost their 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), dried limes are popular in cookery across the Middle East.

Uses[edit]

Dried limes are used to add a sour flavor to dishes, through a process known as souring.[3] In Persian cuisine, they are used to flavor stews and soups.[4] Across the Persian Gulf, they are used cooked with fish, whereas in Iraq they are powdered and added to rice dishes and stuffing.[2] 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[edit]

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[edit]

References[edit]

  1. ^ Mallos, Tess (2007). Middle Eastern Cooking. VT, USA: Periplus Editions. p. 16. ISBN 9780794650346. 
  2. ^ a b Basan, Ghillie (2007). Middle Eastern Kitchen. NY, USA: Hippocrene Books Inc. p. 78. ISBN 9780781811903. 
  3. ^ Butcher, Sally (2012). "Legumes and Pulses". Veggiestan: A Vegetable Lover's Tour of the Middle East. London, UK: Pavilion Books. ISBN 9781909108226. 
  4. ^ Shafia, Louisa. The New Persian Kitchen. CA, USA: Ten Speed Press. p. 10. ISBN 9781607743576. 

External links[edit]