Persian black limes (loomi, noomi basra, or limoo amani) are small, sun-dried limes used as a staple souring agent in Middle Eastern cuisine. They are boiled in saltwater and dried until they turn dark brown to black, developing a complex, fermented, and smoky citrus flavor.
Persian black limes (loomi, noomi basra, or limoo amani) are small, sun-dried limes used as a staple souring agent in Middle Eastern cuisine. They are boiled in saltwater and dried until they turn dark brown to black, developing a complex, fermented, and smoky citrus flavor.
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