Black Lime - How To Use
Profile
Limes are the sharpest taste of all citrus fruits. Black Lime (Dried limes) are cultivated from trees before they are ripe.
What makes black lime black?
Black limes are boiled in salt water to sterilise and reduce bitterness, promoting brown enzymes. They are typically dried outdoors in the sun until they become hard and brittle. Black limes are limes that have been allowed longer to ferment. The drying process develops a vinegary and earthy quality with slightly smoky notes and a light musty base.
What flavours go with black lime?
Black Limes are a great example of a sustainable fruit, traditionally harvested in Oman, but also in China, India and the USA. As you can imagine this is rather labour-intensive making this unexpected ingredient rather expensive. This traditional fruit preservation is often used for its flavours and aromatics. Today they can often be found in Western cocktail innovations.
- Anise
- Basil
- Chilli
- Cherry
- Cinnamon
- Ginger
- Grapefruit
- Pineapple
- Mango
- Mint
- Strawberry
- Thyme
Our Baharat Gulf of Arabia (A Saudi all-purpose seasoning) and our Persian stewing blend Advieh-E Khoresh encompass tangy and aromatic flavours where black lime partners wonderfully with cinnamon.
Health Benefits
Limes are rich in Vitamin C, and British sailors were introduced to limes after lemons in the 19th Century to protect against scurvy. A disease that is a lack of Vitamin C, typically noticeable in the gums and skin. The sailors were nicknamed "limey" after their escapades into eating Limes to protect against scurvy. Ironically it has four times less vitamin C than lemons, so they should probably have stuck with lemons in the first place.
Do black limes have the same nutritional value?
Though black limes do retain some Vitamin C and potassium, they are less nutritious than their fresh counterparts, but the smoky and citrusy flavours are phenomenal.
Interesting Facts
- Limes are native to Southeast Asia. Arab traders brought dry lime to the Middle East. In the 10th Century, Arab Cameleers introduced limes to Egypt and North Africa. Then the Western European Christians brought limes into Europe during the Crusades era.
- By the 1500s, limes were introduced to the Americas, planted in the West Indies by European explorers. However, Oman is credited with putting dry limes on the cuisine map. This is likely due to the practice of using up unharvested yield that had fermented on the trees.
- Dried limes are particularly relevant to Persian cuisine and are used in many of their ‘spice mixtures’, known as Advieh.
- The Arabian Bedouins used dried lime as a black fabric dye and as a traditional digestive stimulant.
Chief flavour profile
Citral: (citrus and herbal) dry lime is less sharp than its fresh variety. This allows the other compounds to shine through. To add more citrusy profiles, you can add ginger or cardamom.
Blends to try with Black Lime
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Advieh-E Khoresh $12.00
Introducing Advieh-E Khoresh- Great Taste Award winner-2022. This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BC. Balance & luxury come together in this deluxe blend with black lime, rose petal and saffron, as the main ingredients. All-natural, salt-free and vegan. Just a pinch of this blend offers incredible depth with an aromatic scent.
Endless culinary adventures - Traditionally, this blend is added to stews, casseroles, and grilled meats such as lamb kebabs, but our customers have also loved it on chicken thigh tray bakes, risotto, and roast potatoes.
We mill and blend in-house. We endeavour to use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
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Baharat Gulf Of Arabia $12.00
Introducing Baharat Gulf of Arabia - Our grandmothers' have been passing down the secret of our Baharat for generations. Grandma Fátima's Saudi Arabian blend is of silk road origins. There can be several different Baharats depending on the region you come from in the Middle East. All-natural, salt-free, and vegan-friendly. This fragrant and flavour-packed mixed spice of the Arabian Peninsula is sweet, smokey and peppery. Our unexpected ingredient, 'Loomi' (black lime), adds a unique and exotic flavour. A little goes a long way.
Endless culinary adventures - Roast chicken, lamb shawarma, Arabian bread, tomato-based sauces, and rice dishes can benefit from a dash of this incredible spice mix! Our customers have also been using it to add a delicious twist to baked hake and vegetable galette. Give your cooking and baking a unique touch with our Baharat Gulf Of Arabia.
We mill and blend in-house. We use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.