Depending on where you are located in the world, black limes can be referred to by many other names. A few that are commonly used are; noomi basri, limoo amani, and loomi. All of these names are commonly used in different countries in the Middle East. Ironically, due to translations of Arabic to English, black limes are often also referred to as black lemon. This is purely a translational language issue as the fruit used to make Persian black limes is indeed a lime.
Dried limes can be used for cooking in a number of ways in the kitchen. One way is to simply slice or stick holes in the lime with a knife or toothpick and place in your soup, stew, or cooking liquid. Allowing the limes to steep similar to the use of bay leaf will infuse the liquid citrusy and souring flavor. Another way to use loomi in cooking is to grind and pulverize the dried limes into a powder for use in spice rubs such as bahārāt, or sprinkle directly into soups. Black limes can used in desserts, custards and other sweet items. Traditionally, the limes are used for a plethora of health related benefits many of which you can read about in this article, all about Loomi black limes.
- Proudly grown and dried naturally in the fertile soils and mountainous valleys of Guatemala
- Kosher Certified ingredient. You can view shop all of our kosher product here
- Average count of dried limes per pound 70-90 whole pieces
- Storage and shelf life once delivered, 24-36 months
- Can be used whole or ground Uses, cocktails, syrups, infusions, brewing, rubs, meat, stew soups...