Slofoodgroup Black Limes, Dried Lime, Persian Lime, Loomi, Moddle Eastern Ingredients for Souring, 2oz

awesome. such an exotic, wonderful flavor. So special. If you want to fine grind it, a food processor or even coffee grinder work great. It's nice to see the whole lime first!

Never having used black limes before, I'm not sure how to evaluate them, but these seemed fine.

Unique product!

I use these when I'm making Mediterranean yellow rice, but they would be a great way to add a citrusy flavor to a lot of dishes without adding a bunch of acid.

Great product. Amazon shipping is not reliable around here, so it's great when they ship USPS.

Delighted with availability, quantity, price and quantity.

Very tasty product.

As enthusiastic and accomplished home cooks, my wife and I specialize in preparing ethnic meals from all around the world using our international cookbook library of over 500 volumes (plus the Internet, of course). The foods of the Middle East are particular favorites, and none more so than dishes from Iran, Iraq and the Gulf States (Bahrain, Kuwait, Oman, Qatar, Saudi Arabia and the United Arab Emirates).With that said, many of the recipes from those countries call for dried limes (“loomi”). We were never able to buy them in the past, so we substituted strips of lime or lemon peel where loomi was called for. We always felt that making that substitution sacrificed a certain degree of authenticity and subtle nuances of flavor from the dishes.But no more!These Slofoodgroup Black (Persian) Limes are the real thing, and they’ve elevated our Middle Eastern cooking to a whole new level.They have all the right specs--all-natural, sun-dried, hand-selected, no additives, gluten-free, etc., etc. The key is that they’re as authentic as can be, and this absolutely vital ingredient in much of our cooking changed everything for the better. In Gulf States recipes, loomis are used either powdered or whole, but in Irani and Iraqi cuisine they’re only used whole, and they must be pierced with a skewer a few times so the cooking liquid can penetrate inside and absorb their wonderful, complex, sour, sweet, earthy essence.They arrive tightly packed in a sturdy resealable bag. Mine contained 23 loomis of wildly varying sizes. The expiration date is several years out, but no worries; I’m sure we’ll use all of them long before they expire, as we savor their delightful contribution to favorite recipes that we’ve made in the past, but that will have a whole new and flavorful dimension the next time we make them using this outstanding authentic ingredient.The second photo is our meal of Persian gormeh sabzi, made with these limes, served with chelou ta dig (crispy rice), yogurt, chopped onion and lavash flatbread.Happy cooking!