Black lemon, also called loomi, is actually a lime and enhances lamb stews and pilafs in the Gulf States. The small fruits taste intensely fruity, somewhat tart and sweet earthy.
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- Open text field 1: Black Lemon, Black Lime, Loomi, Lumi, Arabic, Persian, Tajine, Plow, pilaw, Limo Amani, Limo Omani, Citrus aurantiifolia, Oman Lime, Oman Lime, Persian Lime, Omani, Noomi Basra, Ottolenghi, Lenghi, Ottolengi, Israel, Orient
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Also: loomi, black lime, oman lime, limo amani, citrus aurantiifolia, persian lime, omani, noomi basra
The spice commercially available as "Black Lemon" is actually a lime. To make this Arabic specialty, fresh limes are boiled in salty water and then dried. During this process, the flesh of the lime turns brownish to black.
Black lemons are an excellent accompaniment to all stews, as they retain their flavor even during longer cooking times. In Iran, lime enhances numerous lamb and rice dishes such as Ghormeh Sabzi, a lamb and herb stew with fenugreek, dill, coriander and parsley. Black lemons are also used to prepare Iranian pilafs and to flavor North Indian rice dishes. The fruity and sweet-tart flavor goes well with rice, lamb, poultry and fish.
The lime can be coarsely broken before use and added in pieces or whole. If you prefer the latter option, the lime can be pricked beforehand to help the flavors escape during cooking. Just before serving, ideally squeeze out the juice. After longer cooking times, the fruit can also be eaten.
Ghormeh Sabzi, Majboos, Kabsa, Loomi Tea.
Intense, tart lemon aroma, slightly fermented.
Cardamom, coriander, clove, cinnamon, dill, allspice, tarragon.
|Aroma:||fresh, fruity, tart|