Whole dried lime also known as black lime due to the sticky dark brown or black interior. Markets in the Gulf states also sell fruits that have a black skin, but the flavour is very similar to the standard dried lime and either can be substituted. Mainly used in the Gulf states to flavour soup or curry, the dried lime needs to be broken, crushed or pierced before use to extract the full flavour. The scent after drying is beautifully aromatic, almost fermented and adds a complexity that would not be achievable with a fresh fruit.

uses: Use in a marinade for seafood. Add to curry or a soup for a hint of lemon-like sourness to lift all the flavours. Dried lime also makes a lovely, refreshing tea, crush the lime, remove the seeds then infuse the flesh with boiling water - add sugar to taste

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