World Library  
Flag as Inappropriate
Email this Article

Dried lime

Article Id: WHEBN0003316320
Reproduction Date:

Title: Dried lime  
Author: World Heritage Encyclopedia
Language: English
Subject: Cayenne pepper, Paprika, Cumin, Capsicum, Dried fruit
Collection: Dried Fruit, Iranian Cuisine, Iraqi Cuisine, Limes (Fruit), Spices
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Dried lime

Dried, ground black Persian limes
Whole loomi for sale in market in Manama, Bahrain

Dried lime (also known as: black lime;[1] noomi basra (Iraq);[2] limoo amani (Iran); limoo (Oman)[3]) is a lime that has lost its water content, usually after having spent a majority of their drying time in the sun. They are used whole, sliced or ground, as a spice in Middle Eastern dishes. Originating in the Persian Gulf, hence the Persian name limoo amani (Omani limes), dried limes are popular in cookery across the Middle East.

Contents

  • Uses 1
  • Flavor 2
  • See also 3
  • References 4
  • External links 5

Uses

Dried limes are used to add a sour flavor to dishes, through a process known as souring.[4] In Persian cuisine, they are used to flavor stews and soups.[5] Across the Persian Gulf, they are used cooked with fish, whereas in Iraq they are powdered and added to rice dishes and stuffing.[3] Also, they're made into a warm drink called Hamidh (sour). Powdered dried lime is also used as an ingredient in Persian Gulf-style baharat (a spice mixture which is also called kabsa or kebsa). It is a traditional ingredient of Arabic and Persian cooking.

Flavor

Dried limes are strongly flavored. They taste sour and citrusy like a lime but they also taste earthy and somewhat smoky 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 and seeds.

See also

References

  1. ^ Mallos, Tess (2007). Middle Eastern Cooking. VT, USA:  
  2. ^ What is Noomi Basra? | Ayelet's Comfort. 2015. What is Noomi Basra? | Ayelet's Comfort. [ONLINE] Available at: http://ayeletscomfort.com/2012/03/04/what-is-noomi-basra/ [Accessed 10 October 2015].
  3. ^ a b Basan, Ghillie (2007). Middle Eastern Kitchen. NY, USA: Hippocrene Books Inc. p. 78.  
  4. ^ Butcher, Sally (2012). "Legumes and Pulses". Veggiestan: A Vegetable Lover's Tour of the Middle East. London, UK:  
  5. ^ Shafia, Louisa. The New Persian Kitchen. CA, USA:  

External links

  • Spice Pages: Lime
  • Black Lemons
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.