Also known as clack lemons or dried limes, black limes are native to Middle Eastern and North African cuisines. Their signature salty and sour flavor is the perfect addition to tagines, stews, and many other dishes. If you’ve never heard of it and are looking to add something unique to your cooking arsenal, the black lime is just the thing!
What Is a Black Lime?
Black lime is a regular lime that has been blanched in a special salty brine, then left to dry in the sun until the flesh and peel turn black and are hard in texture. This drying process helps to preserve the lime’s natural aromas, making it a flavor-packed ingredient for virtually any type of dish. Although black lime originates from Oman, it’s easy to make them at home. Alternatively, you can find them in specialty stores.
Black limes are not only a delicious treat for the senses, but they’re also quite nutritious. They are rich in calcium, potassium, and Vitamin C, which makes them great immune system boosters.
How to Cook With Black Limes
Knowing how to cook with black limes starts with understanding their taste. They have a sour, slightly bitter, and slightly sweet taste with a strong citrus aroma. You can use them in powdered form, in slices, or uncut. Typically, they are added to braises, stews, and tagines to add saltiness and sourness to the dish and are removed right before serving.
To enrich your broth or another liquid, you can use a whole black lime, pierce it, and let it infuse the liquid with its flavor. If you’re a fan of Middle Eastern cuisine, you can blend rehydrated black limes with sugar, ice, and water to make the so-called limonana drink. In addition to that, you can use black lime powder to season fish, poultry, meats, and even salad dressings, marinades, and sauces for that delicious tart, zesty flavor.