BLACK LIME a new fantastic product

The Black Lime or Omani Lumi is now part of the catalog of spices for bartenders and mixology available from Terza Luna. Like many spices, it also has different names: smoked black lime, smoked black lemon, loomi, or Omani lumi.

Black Lime: ancient origins

It is an ancient fruit of Persian origins, very common in Middle Eastern cuisine, widely used in the kitchens of these countries, especially in Iraq and Iran, thanks to its very particular notes. In Iran, for example, along with pistachio, it is one of the most used spices. It is basically a dehydrated lime that, through a particular process, turns black in color. So how do they acquire this particular coloration? Limes are harvested when they are green and boiled in a solution of water and salt, then exposed to the sun for several weeks until they become dry, dehydrated, and dark in color.

And the taste?

The taste of Loomi is very particular: it resembles the aromatic flavor of lime, but with a greater acidity. On the palate, you can taste the pungent flavor typical of fermented foods and a smoky aftertaste. Despite having this particular taste, in reality, the black lime does not undergo a smoking process but simple oxidation. Like black tea!

Want to use it in the kitchen? Here's how!

The Black Lime is used in recipes that require long cooking: when in contact with liquids, it rehydrates and releases its fragrance. Use it to give an exotic touch to vegetable or legume soups, meat stews, and fish dishes. Just rinse one or two, lightly pierce them with the tip of a knife, and add them to the preparation, or you can crush them to give a more intense aroma to the dish.