Also known as black limes, loomi or dried limes, these whole and sun-dried limes have the most wonderful citrus-like fermented flavor; they are mainly used in Middle Eastern dishes. The darker the limes, the more pungent they are.

To bring out the flavors while cooking, make a few holes in the skin of the black lime with a fork and leave it in the pan during cooking. Add a few to oxtail stew, fish dishes and lamb stews. Or toss a few into the cavity of poultry before roasting. My favorite is lemon cumin basmati rice; add a few to the rice while cooking.

Comes in our signature airtight tin.