 | |
| Type | Dried food |
|---|---|
| Place of origin | Oman,Iraq andIran |
| Region or state | Middle East |
| Associatedcuisine | Middle Eastern cuisine |
.jpg)
Dried lime, also known asblack lime,[1]noomi basra (Iraq),[2]limoo amani (Iran), andloomi (Oman),[3] is alime that has lost its water content, usually after having spent a majority of its drying time in thesun. They are used whole, sliced, or ground as aspice inMiddle Eastern cuisine. Originating in thePersian Gulf[4][5] – hence the Iranian namelimoo amani and the Iraqi namenoomi basra ('lemon fromBasra') – dried limes are popular in cookery across theMiddle East.
Dried limes are used to add asour depth and flavor to dishes, through a process known assouring.[6] InPersian cuisine, they are used to flavorstews andsoups.[7] Across the Middle East, they are used with fish; in Iraq, they are added to almost all dishes and forms ofstuffing.[3] They can also be used to makedried lime tea. Powdered dried lime is also used as an ingredient in Middle Eastern-stylebaharat (a spice mixture). It is a traditional ingredient in the cuisines of Saudi Arabia, Iraq, and other countries of the Persian Gulf.[citation needed]
Dried limes are strongly flavored. They taste sour andcitrusy 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 andseeds.[citation needed]
Dried lime tea is a type ofherbal tea made from dried limes and is a popular beverage inIraq, where it is used to aidindigestion,diarrhea, andnausea.[8]
