||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013)|
Black Lime, Dried Lime, Loomi, Lumi, Noomi Basra, Omani, Amani, or Black Lemon is a spice used in Middle Eastern dishes. It is made by boiling fresh lime in salt water and sun drying until the insides turn black. The outside color varies from tan to black. It is sold whole or ground.
Black limes are usually used in legume, seafood or meat dishes. They are pierced, peeled or crushed before adding them to the dish. After cooking they become softer and edible. They can also be powdered and added to rice dishes. Powdered black 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.
Black limes are strongly flavored. They taste sour and citrusy like a lime but they also taste 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.
Media related to Black lime at Wikimedia Commons