The Science of Spice

142 Spice Profiles

Limes are native to Southeast Asia

and were brought to the Middle East

by Arab traders, though exactly how

and when is unclear, since lemons

and limes were often referred to by

the same name in Arabic texts. By the

10th century ce, Arab traders had

introduced the fruits to Egypt and

North Africa, and from there they

spread across southern Europe during

era of the Crusades. Limes first made

it to the Americas in the 16th century,

planted in the West Indies by

European explorers. The practice of

drying limes first developed in Oman.

Some believe the idea suggested itself

after unharvested fruits dried on the

trees and began to ferment. Used in

cooking throughout the Middle East

and the Indian subcontinent, dried

limes are most closely associated

with Persian cuisine.

Region of cultivation

The most important lime producers for the

Middle Eastern market are Egypt, Turkey, and

Israel. The preparation of dried limes is carried

out in Oman, Saudi Arabia, Iraq, and Iran.

The plant

Limes grow on small,

evergreen trees in the citrus

family, native to tropical and

sub-tropical regions.

Whole

Black limes have had longer to ferment and

develop stronger, musky flavours. The paler

types are dried for less time.

Powder

Lime powder

is made from

grinding dried

black limes

and has a sharp,

tangy flavour.

Fruits are

picked when full

size, but still

pale green

Leaves are

aromatic and

sometimes used

in cooking

Peel is

leathery

BOTANICAL NAMES

Citrus x latifolia or C. aurantifolia

ALSO KNOWN AS

Persian lime, noomi (C. x latifolia); Omani

lime, loomi (C. aurantifolia).

MAJOR FLAVOUR COMPOUND

Citral.

PARTS USED

Dried fruits.

METHOD OF CULTIVATION

Trees are grown in orchards and the fruits

picked when under-ripe and hard.

COMMERCIAL PREPARATION

Fruits are boiled in brine to sterilize, reduce

bitterness, and trigger browning enzymes.

They are then dried in the sun until hard,

dark, and brittle, and beginning to ferment.

NON-CULINARY USES

Used by Arabian Bedouins as black fabric

dye; as a traditional digestion stimulant.

TURKEY

EGYPT

SAUDI

ARABIA

IRAQ IRAN

ISRAEL

OMAN

DRIED LIME

Tangy | Sour | Musky

Spice story

Black lime

White lime

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