The flavour of the dried limes (or black limes) is sweet-oriental, tart with a slightly bitter-fruity, refreshing note. Unlike fresh limes that are picked and consumed unripe, these limes are only harvested when they are ripe. After harvesting, the yellowish-orange fruits are boiled briefly in salt water and then dried in the sun, which intensifies the aroma of the oily peel.
They are used to flavour rice, fish and poultry dishes, lamb stews and pulses.
Tip: Prick the dried and uncut limes several times with a fork and add them to the cooking pots. They can then be served along with the dish, so that individual seasoning is possible by squeezing them.
