Spice
Dried lime
لیمو عمانی
Also called limoo amani, loomi, black lime, noomi basra
Whole limes boiled in brine and sun-dried until hollow and hard. They range from pale tan to black.
Origin
Iran, Iraq and the Gulf. Named after Oman, where they were traded.
Flavour
Intensely sour with a fermented, slightly bitter, musky depth that fresh lime does not have.
How it is made
Limes are briefly boiled in salt water, then dried in the sun for weeks until they rattle.
How to use it
Pierce two or three times and drop whole into stews and soups; press against the pot to release juice. Or grind to a powder for rubs and rice. Remove the seeds if grinding, they are bitter.
Storage
Airtight at room temperature. They keep for years.
