The Science of Spice

143

DRIED LIME

Li

Flavour Group | CITRUS TERPENES | Dried Lime

RELEASE THE FLAVOUR

Unlike the eye-watering hit of fresh limes,

the complex flavours of whole dried limes

need coaxing out, although powder can

offer an imperfect shortcut.

BLENDING SCIENCE

Some acids break down into sugar, meaning dried lime is less powerfully

sour than fresh lime, allowing its other flavours to shine. Pair with spices

that also highlight its subtle woody, camphorous, floral, and sweet notes.

FOOD PARTNERS

Fruit salad Swap lemon juice for ground dried

lime in a syrup for a fruit salad.

Vegetables Add a whole dried lime to the base

of an Iranian chickpea and vegetable stew, after

softening onions, carrots, and garlic.

Fish Introduce powdered dried lime to a fish

curry, or over grilled shellfish or sea bass.

emphasize similarly

floral notes:

nutmeg adds the

floral aromas of

safrole and geraniol

allspice’s main

compound, eugenol,

has an intensely

perfumed presence

coriander shares

both limonene and

linalool, echoing lime’s

citrus/floral balance

add more citrus

complexity:

ginger’s lemony

qualities from shared

citral synergize with

lime, while gingerol

adds zesty heat

cardamom has a

eucalyptus flavour and

shares citrus limonene,

sweetness from herby

a-fenchyl acetate, and

floral linalool

boost sweetness

through similar

coumarin:

vanilla’s aromatic

sweetness resembles

coumarin, bringing

indulgent flavours

to sweet dishes if

balanced well

mahleb intensifies

sweetness with

almond, creamy,

cherry-pie nuances

use fenchone-

carrying spices for

a tang of camphor:

cassia’s bitterness,

penetrating taste,

tannins, and sweet

coumarin balance the

acidity of dried lime

grains of Selim

also add floral and

pine flavours with

linalool and pinene

fennel’s subtle

aniseed works well

with the bittersweet

qualities of dried lime

LINALOOL

floral | woody |

spicy

METHOXY-

COUMARIN

sweet | balsamic

FENCHONE

bitter | camphorous

| warming

Kitchen

creativity

Limes are the most acidic of all citrus fruits, but they carry a fragrant, floral

quality that is unique in the citrus family. The process of drying limes develops

vinegary, earthy qualities, a hint of smoke, alongside mild fermented flavour.

CITRAL, LIMONENE

citrus | herbal Pierce whole limes with a skewer before

adding to a dish: the flesh gradually

rehydrates to release flavours.

Lime powder is best for quick-cook dishes.

If using in slower dishes, add later so the

terpenes have less time to evaporate.

Fats and alcohol release fragrant terpenes

in the peel. Methoxycoumarin, acids, and

sugar dissolve in water, hence low-fat dishes

are sweet and tart, but lacking in aroma.

Grind in an electric grinder, first cutting in

half and removing the seeds.

Chicken Pierce a dried lime and place it in the

cavity of a chicken before roasting, or add to the

poaching broth for chicken, along with turmeric,

saffron, and onion.

Grains Use ground dried lime to flavour rice

dishes and pilafs, or sprinkle over a quinoa or

bulgur wheat tabbouleh salad.

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