Limoo amani (لیمو عمانی) are dried limes used as a seasoning in Middle Eastern, particularly Iranian, cuisine.
They are known for their sour taste and distinctive smoky aroma. The limes are traditionally sun-dried.
The color of limoo amani ranges from light brown to almost black. Differences in color are primarily due to the processing method and drying duration. Lighter limoo amani are usually dried for a shorter period and have a milder taste and aroma. Their flavor tends to be sour and fresh. Darker or black limoo amani are typically dried for longer, sometimes at higher temperatures, resulting in a stronger, more intense aroma and a deeper, slightly smoky flavor.
In Iran, limoo amani are also sometimes dried in ovens, but the most common and traditional method remains sun drying.
Limoo amani is one of the essential ingredients in Iranian cuisine. They are primarily used whole, pierced, or crushed before use. This allows the maximum flavor to infuse into the dish. Limoo amani is also frequently ground into a powder.
In addition to Iran, dried limes are widely used in the cuisines of other Middle Eastern and Persian Gulf countries. They are particularly common in Iraqi, Kuwaiti, Bahraini, Saudi Arabian, Omani, and Emirati cuisine.
If you get the chance, try tasting a pinch of this spice. You might even bring it back as a typical Iranian food souvenir 😉
Bon appétit!
