|Place of origin||Oman, Iraq|
|Region or state||Middle East|
|Associated national cuisine||Middle Eastern cuisine|
Dried lime, also known as: black lime; noomi basra (Iraq); limoo amani (Iran); and loomi (Oman), is a lime that has lost its water content, usually after having spent a majority of its drying time in the sun. They are used whole, sliced, or ground, as a spice in Middle Eastern dishes. Originating in Oman – hence the Iranian name limoo amani and Iraqi name noomi basra ("lemon from Basra") – dried limes are popular in cookery across the Middle East.
Dried limes are used to add a sour flavor to dishes, through a process known as souring. In Persian cuisine, they are used to flavor stews and soups. Across the Arab States of the Persian Gulf, they are used cooked with fish, whereas in Iraq, they are added to almost all dishes and stuffing. They can also be used to make dried lime tea. Powdered dried lime is also used as an ingredient in Arab States of the Persian Gulf-style baharat (a spice mixture which is also called kabsa or kebsa). It is a traditional ingredient in the cuisines of Saudi Arabia and the Arab States of the Persian Gulf.
Dried limes are strongly flavored. They taste sour and citrusy like fresh limes, but have an added earthy and somewhat smoky taste 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.
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- Billock, Jennifer (2017-11-15). "Heard of Black Lime? Here's How To Use It". tales of the cocktail. Retrieved 23 August 2018.
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