About Dry Lemons

Dried lemons are actually limes and are used heavily in Persian Gulf and also Iranian cuisine where they add a strong bitter flavor in addition to sourness. They are made by boiling ripe limes in salt water, and then sun drying until the insides turn black. The outside color varies from tan to black. They are sold whole or ground.

Buying and Storage

Dry Lemons 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.

Health Benefits

  • high in fibre and complex carbohydrates

  • used to make a tasty sauce, mixed, chopped, plumped in juice, alcohol, milk and even tea!

  • they have a high energy density and high amount of dietary fiber, both have been attributed to a beneficial effect on weight management, but only when eaten in moderation

  • is rich in antioxidants that help in the elimination of free radicals that may cause some cancer.

  • Dry Lemons, like all dry fruits, are very good for gaining weight, as they are full of fructose and glucose and give a lot of energy. This is further boosted due to presence of many vitamins, amino acids and minerals which facilitate absorption of other nutrients and proteins in the body.


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