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Dried lime
Dried lime (also known as: black lime; ''noomi basra'' (Iraq);〔What is Noomi Basra? | Ayelet's Comfort. 2015. What is Noomi Basra? | Ayelet's Comfort. () Available at: http://ayeletscomfort.com/2012/03/04/what-is-noomi-basra/. (10 October 2015 ).〕 ''limoo amani'' (Iran); ''limoo'' (Oman)) is a lime that has lost its 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.
==Uses==
Dried limes are used to add a sour flavor to dishes, through a process known as souring. In Persian cuisine, they are used to flavor stews and soups. Across the Persian Gulf, they are used cooked with fish, whereas in Iraq they are powdered and added to rice dishes and stuffing.〔 Also, they're made into a warm drink called Hamidh (sour). Powdered dried lime is also used as an ingredient in Persian Gulf-style ''baharat'' (a spice mixture which is also called ''kabsa'' or ''kebsa''). It is a traditional ingredient of Arabic and Persian cooking.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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