Yes, dried limes are edible and commonly used as a spice in Middle Eastern cuisine.
Dried limes, also known by various names depending on the region, such as black lime, noomi basra (Iraq), limoo amani (Iran), and loomi (Oman), are limes that have been dehydrated, typically sun-dried. This process intensifies their flavor, creating a unique tart, earthy, and slightly fermented taste.
How Dried Limes are Used:
- Whole: They can be pierced or slightly crushed and added to stews and soups to infuse flavor.
- Sliced: Sliced dried limes can be added directly to dishes during cooking.
- Ground: Ground dried lime powder is used as a spice rub for meats or a seasoning for various dishes.
Common Dishes Utilizing Dried Limes:
Dried limes are prevalent in dishes like:
- Stews: Adding a complex sour note.
- Soups: Providing depth of flavor.
- Rice dishes: Infusing a citrusy aroma.
- Meat dishes: As a flavorful rub or seasoning.
Flavor Profile:
The drying process alters the lime's flavor, resulting in:
- Intense tartness: A concentrated sour taste.
- Earthy notes: A grounding, almost smoky flavor.
- Slightly fermented: Adds a unique complexity.
Dried limes are a versatile ingredient that can enhance a wide range of dishes with their distinct flavor. They offer a convenient way to add a burst of citrusy and earthy notes to your cooking.
