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Dried Black Limes

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Dried Black Limes (Loomi, or Limu-Omani, Amani) - add an aromatic, sour-citrus flavour to Middle Eastern and Persian dishes. Whole limes are boiled in salt brine, before being dried in the sun. The difference between black and dried white limes is that these black limes have been dried for longer to create a more musky, fermented flavour which works well with lamb, chicken and fish dishes.

Wash the limes and pierce a few times with a sharp knife before adding whole to soups or stews. Alternatively cut them in half and remove the seeds, before grinding them in a coffee or spice grinder to create your own lime powder.

Black limes are also  known as limoo amani or noomi basra


Code [530-000-156]

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