Description
Dried black lemon, also known as dried black limes or “Limoo,” has its origins in the Middle East, primarily in Iran and the Sultanate of Oman. This specific drying technique was developed in these regions to preserve limes. The traditional method involves boiling the limes in salted water for about 5 minutes and then letting them dry for several weeks. This unique process imparts the dried black lemon with its dark color, dry and brittle appearance, and concentrated aromas.
The concentrated and powerful aroma reveals fresh notes of lime and candied citrus. It is slightly heady and evolves when the fruit is crushed into sweeter juice notes reminiscent of clementine. The palate is a surprising mix of sweet, bitter, and acidic that brings to mind sour candies and imparts freshness overall.
