Persian Whole Lime
The great pretender! Popular in Mediterranean cooking, dried lemons are in fact limes boiled in salt and dried in the sun where they turn darker in colour and develop a dried appearance. Confusing due to their many names, these are what to use when a recipe asks for dried limes, black limes or black lemons. They impart a citrusy aroma and have a sour, slightly bitter taste.
Lemon, preservative (220)
Country Of Origin
Product of Iran
Store in a cool dry area away from direct sunlight
How To Use
Use in a number ways from adding whole to soups (pierce first to allow the flavour to seep out) and stews --they soften in cooking and can then be eaten. You can also grind these into a powder and rub onto meat or seafood. They are perfect for adding to slow cooking dishes as the pungent flavour releases slowly and delicately infuses the entire dish.