Black lime is also known as: Dried Lime, Amani, Omani, Black Lemon and noumi basra (Iraq), limoo amani (Iran); limoo (Oman) is a lime that have lost their water content, usually after having spent a majority of their drying time in the sun. They are used, whole, sliced or ground, as a spice in Middle Eastern dishes. Originating in the Persian Gulf, hence the Persian name limoo amani (Omani limes), dried limes are popular in cookery across the Middle East. Black limes are small, like Key limes and are just as the name suggests: black. Fresh limes are boiled in salt water, or brine, and then set out to dry in the sun. This process produces a lime with a hard, leathery outer shell that typically ranges from tan to black, with a near black inner pulp; the darker the lime, the more pungent the flavor. The dried citrus has faint lines that run along the dehydrated sections of the fruit. Black limes are unique, offering a tart citrus flavor with a rich fermented aroma. Black limes have an aroma similar to curry powder.
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