Dried Persian black limes are most commonly used in slow-cooked dishes, infusing sauces with complex citrus flavours. These dried black limes are made from ripe, green limes which have been soaked in brine and left to dry in the sun. The first stage of drying produces dried white limes – the black limes are a result of an elongated drying period, which allows them to develop stronger musky, fermented notes.
Use a skewer to puncture the dried limes a couple of times before adding them to a Persian chicken tagine so that the hot juices penetrate deep into the fruit and help bring out the flavours. Also try grinding the dried black limes in a spice mill – dried lime powder is great in meat and fish rubs, tabbouleh and quinoa salads.
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