How to Make Black Limes
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 min
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Additional Time
3 d
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Total Time
3 d 11 mins
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Servings
10 dried limes
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Course
Condiments
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Cuisine
Middle Eastern, Persian
How to Make Black Limes
Description
The process of making black limes starts by selecting preferably thin-skinned, seedless limes like Persian varieties. They are blanched in water salted with sea salt brought to a rolling boil, for about 60 to 90 seconds, then immediately transferred to an ice water bath to stop cooking and preserve texture. After drying and removing any residual wax, the limes are dried more thoroughly, traditionally by placing them in direct sunlight when weather permits, or using a low-temperature oven between 65 °C and 95 °C (150 °F to 203 °F).
This drying phase takes several days, during which the limes darken, lose moisture, and develop the characteristic black color and intense flavor. It's common to turn them periodically for even drying and air circulation. If ground form is desired, limes are dried until very light and hard; for whole use, drying is stopped while still brown and easier to pierce. Black limes add earthy citrus and fermented notes when used whole or powdered in stews, rice, and seasoning blends.
Preparation safety includes turning off the oven when unattended and combining sun and oven drying to utilize residual heat efficiently. Before using whole black limes in cooking, soften them briefly in boiling water. The blanching liquid itself can be reused to impart citrus flavor in dishes like soups or rice.
Ingredients
- 10 lime preferably Persian limes or other thin-skinned seedless cultivars, fresh
- salt sea salt
Instructions
- Add water – enough to cover the limes – to a pot with 1 teaspoon sea salt per 1 litre of water. Bring the salted water to a rolling boil without the limes.
- While the water is heating up, get your ice bath ready by placing at least 10 blocks of ice and cool water in a container with enough space to hold the limes.
- Once the salted water in the pot reaches a boil, add the limes for 60 to 90 seconds.
- Remove the blanched limes with a slotted spoon and drop them into the ice bath to stop the cooking process. Leave the limes in the ice water until cool. Once ready, remove the limes and dry with a clean tea towel. Give shop-bought limes a good rub in case they still have some wax residue on them.
- To dry the limes, you can place them in direct sun during summer when it's properly hot outside. Alternatively, place the limes directly on your oven bars with the oven set to a low temperature, I use 70 °C (158 °F) in a non-fan oven. Use any temperature between 65 °C and 95 °C (150 °F - 200 °F) and dry until the limes are dark brown and hollow, or continue until almost black. It takes between 2 and 5 days depending on the method used.
- Once dried, store whole limes in an airtight container at room temperature. It will keep for several months. Or for ground black lime powder, bash the limes into a few pieces with a skillet. Remove any seeds and grind into a powder using a spice grinder, blender or mortar and pestle. Store it in a sealed container and sprinkle on everything!
Notes
- Use a mix of sun and low-temp oven drying, turning off the oven when unsupervised for safety.
- Rotate the limes during drying to ensure even airflow and color.
- For powdered use, dry limes fully until nearly black and very lightweight; for whole use, stop drying while brown and easier to pierce.
- Soften very hard dried limes in boiling water before piercing to use in cooking.
- Reuse the blanching water to add citrus flavor to stews or rice.
User Reviews
Overall Rating
5
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