Black lime (Loomi)

Citrus aurantifolia
Family: Rutaceae (citrus family).

Black limes are actually whole sun-dried limes which range in size from 1 - 1.5 in. (2.5-4 cm) diameter. They vary in color from pale tan to very dark brown, almost black with up to 10 darker tan longitudinal stripes running from 'pole to pole'. When broken open, remnants of black, sticky pith are revealed on the inside, and a pungent, fermented citrus aroma is released.

The limes are boiled in saltwater and dried in the sun until the inside flesh turns jet black and all but dissolves. The outer skin caves in on itself slightly and turns a mottled brown.

Origin
Citrus trees are indigenous to South-East Asia and the introduction of limes, which withstand hot conditions better than lemons, to the Middle East was probably by Moorish and Turkish invaders. Citron, the citrus that was familiar before oranges, was known to the Chinese in the fourth millennium and mentioned by the ancient Egyptians. Citron was cultivated in Southern Italy, Sicily and Corsica in the fourth century BC, and most citron for crystallized peel and perfumes still comes from Corsica.

The lemon was widely used from the Middle Ages on, however limes are often confused with lemons, and the history of lime trees is somewhat obscure. There are several types of limes, all of which are borne by trees somewhat smaller and bushier than lemons with a varying profusion of prickly spikes. The common lime of India and Asia is thin-skinned, sour and mouthwateringly juicy, while the lime trees grown in Europe and America have a different flavor and are believed to be a hybrid that is referred to as Tahitian lime. Persian limes taste different again, and it is these which were originally dried while still on the tree, possibly another accidental discovery made when a neglected crop that had dried in the parched summer sun were found to have such a beautiful taste.

Buying and Storage
Black limes can be bought from Middle Eastern food stores and specialty spice retailers. Dark tan to light-brown ones are generally best, however some of the very dark black limes have a greater pungency and depth of flavor, something which is desirable as long as they do not have signs of mold on them. They are tough to grind but you can sometimes find it in a course grind. Always store in an airtight container and avoid humidity.

Culinary Uses
The taste is surprisingly sweeter than expected and reminds me of those sweettart candies from my Halloween trick-or-treating days. They're strong enough to be the only tart component in many recipes, and Arabs take advantage of them liberally, in part because of their extended shelf life.

The highly aromatic, somewhat fermented flavor notes in black limes complement chicken and fish particularly well. Surprisingly, one or two pierced black limes in an oxtail stew give it a welcome degree of piquancy. When adding whole black limes to a dish or putting one in the cavity of poultry before cooking, make a few holes with a skewer or the tines of a fork to allow the cooking juices to infuse with the tasty inside. Black limes may also be pulverized and mixed with pepper to sprinkle on chicken and fish before grilling, as a substitute for lemon and pepper spice blends. In Iran powdered loomi is also used to flavour basmati rice.Dried limes can be used in powdered form or whole (usually pierced or crushed).

Other Names
dried lemons. dried limes, loomi, lumi, Oman lemons, leimoon Basra, leimoon aswad and leimoon omani, Noomi Basra, Omani and Amani

Recipes using Black Limes (loomi)

Quinoa Salad with Loomi

2 medium sweet potatoes (about 350g each)
7 tbsp olive oil
Salt and black pepper
200g mixed basmati and wild rice
200g quinoa
4 garlic cloves, peeled and very thinly sliced
3 tbsp shredded sage leaves
3 tbsp roughly chopped fresh oregano leaves
2 tbsp ground black lime (loomi)
6 tbsp shredded fresh mint
1 tsp lemon juice
160g feta, broken into chunks
4 spring onions, green part only, thinly sliced, plus extra to garnish

Preheat the oven to 200C/400F/gas mark 6. Peel the sweet potatoes and cut roughly into 2cm dice. Spread on an oven tray lined with greaseproof paper, drizzle with half the oil and sprinkle with salt and pepper. Roast for 20-25 minutes, until tender.

Meanwhile, cook the rice as per the packet instructions. Put the quinoa in a pan with lots of boiling water and simmer for 10 minutes. Drain into a fine sieve and leave to dry. Put the cooked and dry (but still warm) rice and quinoa in a large mixing bowl.
Heat the remaining oil in a small frying pan, then fry the garlic for 30 seconds, or until it turns light golden. Add the sage and oregano, and fry, stirring, for about a minute - make sure the herbs and garlic don't burn.

Tip the contents of the pan over the rice and quinoa, then stir in the roasted sweet potato and its oil. Add the dried lime, mint, spring onion, lemon juice, feta and salt and pepper, toss together gently, taking care not to mush up the sweet potato and feta, taste and adjust the seasoning. Serve warmish, or at room temperature, garnished with spring onion.

Kuwaiti Chicken with Loomi and Baharat (Quwarmah Ala Dajaj)

Makes 4 Servings

3 lbs chicken, skinned and jointed (or use chicken breasts and cook for less time)
salt
1 3/4 teaspoons baharat mixed spice
1 teaspoon turmeric
1/4 cup olive oil (or ghee)
2 large onions, chopped
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
1 stick cinnamon bark
1 cup tomato sauce (I use canned pureed tomatoes)
1/4 cup water
2 dried limes (loomi, or 1 1/2 tsp ground loomi))
1 cup frozen okra (optional)

Rinse and wipe chicken pieces dry and sprinkle with salt.

Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.

Heat olive oil and brown chicken pieces on each side. Remove to plate.

Add onion and fry gently until transparent.

Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.

Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.

Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.

Serve with basmati rice and salad.

Persian Fish Stew

2 teaspoons each ground cumin, black pepper, cardomom and Aleppo pepper
1 teaspoon salt
2 whole Black Limes, pierced ( or 1 1/2 ground loomi)
3 tablespoons vegetable oil
2 onions, chopped
3 teaspoons crushed garlic
1 large green chilli, chopped
1 bunch each dill and coriander, chopped
3 tomatoes, chopped
2-3 tablespoons tomato paste
2-3 cups water
4 white fish fillets
2 tablespoons plain flour

In a large pot, saute onions in 2 tablespoons oil.

Mix in garlic, chilli, dill, coriander, tomatoes, tomato paste, black limes and 2 teaspoons spice mix.

Add 2 cups water, stir, cover and keep warm while preparing fish.

Sprinkle remaining spice mixture on both sides of fish and dust with flour.

Fry lightly on both sides.

Transfer fish from pan to stewing pot. Add more water if needed to cover fish.

Simmer gently for 15-20 minutes until fish is done.

Serve with rice.

Black lime (Loomi) © 2009 the Epicentre. © 2009. All rights reserved.