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Dried black lemon

Dried black lemon

Discover the Zesty Notes of Dried Black Lemon

The "Limoo" or dried black lemon is a staple of Persian cuisine. It is used whole or in shavings to season stews, soups, and sauces. The zesty and smoky notes of this dried black lemon enhance homemade macarons, ice creams, and chocolate desserts.

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How to Use Dried Black Lemon in Cooking

To use dried black lemon, simply break it into pieces and add them to your preparations. The lemon will rehydrate upon contact with liquids. You can also grind the dried black lemon into a powder using a mortar and pestle or an electric grinder and use it to flavor pastries or sauces.

Some Recipe Ideas with Dried Black Lemon

  • - Dried Black Lemon Rice: Add finely chopped dried black lemon to your rice during cooking for a zesty and complex flavor. Garnish with fresh parsley for a light and aromatic dish;
  • - Lemon-infused Couscous: Incorporate pieces of dried black lemon into your couscous, accompanied by roasted vegetables, chickpeas, and fresh herbs for an explosion of flavors;
  • - Grilled Chicken with Dried Black Lemon: Marinate chicken pieces with dried black lemon, garlic, olive oil, and herbs before grilling. Serve with a yogurt sauce for a wonderfully aromatic meal;
  • - Salmon with Dried Black Lemon and Herbs: Season salmon fillets with dried black lemon, salt, pepper, and fresh herbs before baking. The dried black lemon will add a zesty and aromatic dimension to the fish;
  • - Dried Black Lemon Vinaigrette: Prepare a dressing by mixing finely chopped dried black lemon with olive oil, vinegar, minced garlic, and honey. Ideal for green salads or grilled vegetables.

Be Surprised by the Freshness of Dried Black Lemon

The concentrated and powerful aroma reveals fresh notes of lime and candied citrus. It is slightly heady and evolves when the fruit is crushed into sweeter juice notes reminiscent of clementine. The palate is a surprising mix of sweet, bitter, and acidic that brings to mind sour candies and imparts freshness overall.

Dried Black Lemon and Its Citrus Plant Citrus latifolia

Dried black lemon comes from the Citrus latifolia shrub, commonly known as lime. Citrus latifolia belongs to the Rutaceae family. This plant is native to subtropical and tropical regions of Southeast Asia. Limes, which are harvested before they ripen, undergo a unique drying process to become dried black lemon. This process alters the color of the skin and flesh, turning them black and giving the fruit its intense flavor.

The Cultivation of Dried Black Lemon: An Oriental Craftsmanship

Dried black lemon, also known as dried black limes or "Limoo," has its origins in the Middle East, primarily in Iran and the Sultanate of Oman. This specific drying technique was developed in these regions to preserve limes. The traditional method involves boiling the limes in salted water for about 5 minutes and then letting them dry for several weeks. This unique process imparts the dried black lemon with its dark color, dry and brittle appearance, and concentrated aromas.

More Information
More Information
Allergen Absence
Native country IRAN
Genus and botanical species Citrus aurantifolia
Ingredients dry black lemon
Nutritional Info


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