Several species of citrus trees bear limes: Key lime, Persian lime, Kaffir Lime, and Desert Lime.
The use of citrus from limes was once a military secret. Because scurvy was a common ailment when at sea for a long time, staving it off was an ace advantage.
Lime can be used as a lemon substitute because the two fruits are both sour with similar vitamin content.
Brown skin outer side, black flakes inside; light-tan to brown.
These Limes have a lovely, lemony, citrusy smell when broken open.
Our Dried Limes are slightly bitter; similar to sumac. An earthy, smoky taste with a complexity reminiscent of a premium vinegar (without the high price point.)
How to use
Pierce with a fork to allow the broth or liquid to get inside the lime and the citrusy juice to steep out. Add whole to soups, broths and stews; they soften when cooked, and can then be eaten. You can also grind them into a powder and rub onto meat or seafood. Dried limes are a delicious addition to slow-cooked dishes; the pungent flavour releases slowly and delicately infusing the dish.
How to store
Our Dried Limes are super dry and have a long shelf life; there’s no need to refrigerate. Best kept at room temperature.
Lime is an advocate for your skin hair and teeth, as well as a champion of digestion and constipation reliever. Due to its high amounts of Vitamin C, Lime plays a part in preventing bowel disease; assisting the intestine in cleaning itself. Lime is also a natural disinfectant; working it’s magic to detox the body and bring balance back. This citrusy star helps with high blood pressure, weight loss, gout and urinary disorders.
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These essential ingredients counteract and complement warm spices. Whole or powdered – add a complex acidic kick to enhance savoury dishes, stews and soup.