Dried lime, also known as: black lime;[1] noomi basra (Iraq);[2] limoo amani (Iran); and loomi (Oman),[3] 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[4][5] – 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.[6] In Persian cuisine, they are used to flavor stews and soups.[7] 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.[3] 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 used to add a sour flavor to dishes, through a process known as souring.[6] In Persian cuisine, they are used to flavor stews and soups.[7] 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.[3] 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.
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