Black Dried Lemon (omani)

Ivan Red Jr. Author: Ivan Red Jr. Time for reading: ~2 minutes Last Updated: August 08, 2022
Black Dried Lemon (omani)

In this article, learn more about Black Dried Lemon (omani). Black dried lemon (omani).

In Iran, Iraq and the Gulf countries, there are small dried lemons, called black lemons, omalis or lums .

These are lime fruits (Citrus aurantifolia) - there are many crosses and it is difficult to determine which lemon of which variety it is. "Citrus aurantifolia" is one of the easiest to grow citrus fruits, you only need to plant its seeds, to get fruit after 5 years.

Limes are small with thin skin, they have a bright yellow color and delicate taste, they are not very sour. Greens are also consumed.

But we are not talking about green fruits here, but about dried black lemons.

They originate from Oman and have become a major spice in cooking in Iran, Iraq and all countries in the Persian Gulf. They are sometimes found in recipes from North India.

The Iraqi name "noomi basra" or "lemon of Basra" comes from the fact that dried citrus fruits arrive in Iraq from Oman in the only Iraqi port in the city of Barca.

And their homeland is Oman, the country that developed the drying technique.

Health benefits

Black lemons contain a large percentage of vitamins C and D, calcium and potassium.

1. Heart - studies confirm that black lemon helps to normalize the heartbeat and helps the process of pumping blood.

2. The memory of cleansing the body and is a natural cleansing "preparation" for the digestive system, collects all harmful toxins and expels them from the body.

3. Prevents intestinal diseases - black lemon contains a high percentage of vitamin C, you can add it to a glass of carrot juice and thus cleanse your intestines.

4. Improves overall health - Black lemon is added to dishes, thus increasing their amount of vitamins C and D, calcium, which are important elements for strengthening muscles and preventing osteoporosis, strengthening teeth, reducing inflammation. Black lemon contains riboflavin, which is very important for the brain, strengthens its functions and increases its activity. You can also use it as an appetite stimulant.

Method of production

To obtain the characteristic color and taste, all that is done is to let the lemon dry on the tree. Over time, it acquires a dark color and the aroma is preserved, a slight bitterness is felt.

 

When dried in this way, the fruit inside is dry, black and shiny.

If boiled in salted water for 5 minutes and then dried in the sun for a few weeks, the fruit becomes dry and brittle on the outside, but loses its bitterness and acidity.

 

They must become completely black to be guaranteed dry.

How are they consumed?

Dried black lemons are used to flavor stews, soups, fish, meat or vegetables.

They can be placed directly in the pot when cooking chickpeas, beans, lentils. The taste is fine and gives a slight bitterness to the dish, resembling that of orange peel.

 

The light fermentation of the fruit before drying increases the aroma of citrus.

To consume them, just crush them on your plate.

Upon contact with the liquid, the pieces become soft. Some people cut in half and remove the inner hard part before consuming, but others use them whole.

 

Only the inside and only the shell can be used.

You can grind the lemon in a grinder to get a spice or crush it in a mortar, but before you do, remove the seeds as they are bitter.

Add in different dishes, determining the amount of 1 teaspoon per person.

Contraindications

No contraindications have been reported, but if you feel unwell, stop taking the spice immediately.

 
More on the topic:
  • Kaffir lime
  • Lime

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