Speaking of tangy flavors, have you ever heard of " roz hamith/sour rice" it's a traditional dish of the city ma'an south of Jordan, i think you should it give at a try, basically it is a "mujadrah" but the key difference is the cooking of the rice, with mujadrah you cook the rice with stock or water, but "roz hamith" you cook it with jameed sauce/stock and with gee or - سمن بلدي -... And by the way don't call it mujadrah or people will get offended 🤣🤣 because people of Ma'an really proud of this dish, they make it on eid and for weddings parties... You can find the recipe on UA-cam and online... And while you do your research.. Try to look for "mujalalah - مجللة" it's another traditional dish .. Good luck bro 👍
Before grinding them the seeds must be removed to prevent bitterness. Before cooking them a few holes must be made so liquids get inside and cook them. After heavy meals or spicy ones like indian we make a hot drink of it adjusting the amount used to taste. Just boil , strain and serve hot.. In summer you can have this drink cold as a refreshment adding sweetener of choice.
Something magical happens when the whole fruit is processed like drying here, preserved lemons, and even marmalade. The acidic and bitter compounds do something to each other. I found dried limes when I used to do henna. It has a great fragrance kind of like Coca-Cola.
on a similar note, Moroccan salted lemons are one of my absolute favs. Being Lebanese we use so much lemon and one of my favorite things about the salted lemons (at least 5 months old) is the softness and the big kicker is OIL SOLUBLE LEMON FLAVOR. instead of lemon juice, sautéing some of the lemon with my aromatics makes every dish nice and lemony, and of course you can put them in marinades or stew and soups. absolutely love citrus
The first time I tasted dried lime was in a Persian rice dish a friend made. It was an eye opening and rich tasty dish that I loved. I had never till that point known of dried limes in cooking. Thank you for reminding me how easy it is to make and use.
My parents had two Persian neighbors and my dad started growing limes and preserving them for them. I think he would just let them dry on the tree. They ended up a bit more brown than your yellow ones. I haven't tried cooking with them myself yet, but I'll have to give it a go now that I know how. Thank you Sir!
Thank you for this very informative video. I have many Middle Eastern shops near me but hesitate to buy items if I don't know how to use them. Sometimes there is no English on the packaging so I'm totally lost. Please do more of these videos! Not just spices, but all sorts of unfamiliar things for us Brits.
Google Translate has a camera feature. Hold your phone up to the label after activating the feature. It works pretty well. After that, it's just a matter of looking up a recipe online or on UA-cam. And when the shopkeepers speak English, they're usually very helpful when asked how to use the ingredients.
Lumi is a must in Kuwaiti home cooking and other eastern Arabia countries ( Bahrein, Qatar ,UAE , Oman and the eastern part of Saudi Arabia. My favorite recipe with it is the lentil soup with chicken wings and tomato puree for the base of the broth, so you cook the chicken wings with a mix of Arabic spices before submerging them with water and tomato sauce including the whole punctured lumies and add vermicelli to the soup, this is a stable in our Kuwaiti household starter dish during Ramadan and it's the first thing i start to break my fast with.
Hello, I'm really interested in you lime chili seasoning. Would you mind giving me some quantities to make a well balanced mix? Thanks a lot for your response. Regards from Brittany
I have had Mexican spice mixes like this, but I will try making my own also with some Aleppo pepper and dried limes. I have put things like this on fruit and it was good.
I’m from the eastern part of Saudi and my mom uses them everyday almost. We call them loomi Oman! Interesting to hear they’re called loomi Basra in other parts of the region.
@@mahfooan My late mother came from Baghdad and she called them Noomi basra. Their main use in our house was for making Iraqi lime tea. She said that they were imported via Basra, which is where they picked up their name.
Can confirm. I bought some a few years ago after watching your yellow rice video and now add them to my rice dishes more often than not. I'll definitely have to try using them in dishes outside of just rice ones.
I had some in my pantry that I had originally bought for Gormeh Saabzi (an AMAZING dish). I haven't used them for anything in a while, but coincidentally just this morning I tossed some in a pot of Charro pinto beans I am making. I haven't tasted it yet but now I'm confident that I made a good choice and excited to taste the results!
This "spice", dried lime, and the fruit itself originate in Iran. The Arabic, French and English names for this fruit (lumi, lime, lemon) all come from the Persian līmū (لیمو). Dried lime is used in almost all traditional stews in Iran.
Lemon in Arabic is called lamon which sounds closer to loomi than limu/limo. Also the "Persian Gulf" has been the Arabian Gulf, Assyrian Gulf, Babylonian Gulf, Akkadian Gulf and Sumerian Gulf. And these people are natives to the Gulf which is less you can say about the Persians who came from central Asia(before central Asia became Turkic).
I usually grind this, then add as ingredient that need a bit of lemon flavour, without overpowering the dishes. Prefer lomi to zest when adding to dishes.
Hello, I have some loomi powder my cousin brought me back from Australia & I didn't really know how to use it (apart from couple of recipes from Ottolenghi). Would you mind telling me on what kind of dishes you sprinkle it on? Thanks for your response. Regards from Brittany
I am learning Arabic and I love limes so I happened upon this channel! I have purchased some of the black ones, since those are more flavorful! I like fresh limes anyway so I am excited to use dry limes. Sumac was also a welcome addition to my spice rack.
I learned first about it when my syrian friends who came 2015 made rice with spices and chicken. They cooked the rice with 2 dried lemons in it. I loved it
huh i remember buying a bag of these many years ago but never figured out what to use them for, now might be the time to get another one and try them for real
I bought skinless limo omani in Iran, same thing but without the skin, they sort of melt into the stew you're making and you don't take a chunk of them while in a mouthful of food. They kind of give off the flavour but dissolve into the stew. Sadly I haven't seen any in Irani shops in the UK.
oh i love how in depth this gets - excited to give this stuff another try had black loomi before in persian rice at a friend house but the yellow one might be easier for me
I love the videos from this channel about different spices and seasonings. I'll definitely keep an eye out for loomi on my next visit to the local Arab market!
I never knew this was a thing people did as a spice! I used to keep citrus around too long all the time, until they were light, hollow and dry. I like to make tea with them, or put them in soup broths. The lime ones definitely are more interesting that oranges, but lemons make a nice version too
I really want to make this. Thanks for the great video! Question: Should I pick the seeds before I grind the dried limes? I got the impression I should but its not explicitly stated.
Interesting! I hate the flavor of lemon juice in food (great in lemonade though) so this sounds like a super useful substitute. Can you speed up the process by using a dehydrator?
🤤 Ahhh loumie 💛 you missed a lot many beautiful test for not try Black one is perfect for cooking, aspashally in soups, chicken broth. And the white one is great for making tea.
@@lambert801 yes. i know that. i live in Iran and in Iran we call it "Limoo" as yous said, but because outside of Iran they mostly call it "Loomi" I said it too. thanks for the reminder.
@@TheMasterofDisaster48 Firstly, it's Limoo Amani (امانی), not Omanni (عمانی); Amani does NOT mean "from Oman." Secondly, the history of this fruit and spice are very much clear on it originating in Iran; a simple google search would tell you so.
@@lambert801 So it says the origin is in the Persian Gulf and not specifically Persia, which would include Iraq and the entire east Arabia. Okay so its the city of Amman, still an Arabic country. Amman, Basra, Oman...doesn't matter.
Hmmm I think something may be missed here. I always grew up knowing the black noomi as noomi Basra, which are supposed to be boiled in brine then dried which results in them fermenting slightly. The result is the addition of salt to the other flavors you described
We had the good fortune to have an Iraqi surgeon marry into our family fifty years ago and Middle Eastern has been my favourite cuisine ever since. It was impossible to obtain these in UK at the time so if ever anyone was travelling to an Arab country I asked them to bring me back a big bag of them. I like to cut them in quarters or halves and add them to a tagine when cooking - then I pick them out of my serving and suck them - delicious 😋
Love all your videos! Just wanted to post if you can avoid using Sadaf brands or promoting them! You can look up their origins and who they support (even though they get their products from middle eastern countries)
Hi there, we used Nomie in Iraqi dishes a lot we call it Nomie Basra I believe it is the town connected Arabic golf where does product come from. My question do you take the seeds before you grind it. Mine's always have a bit of taste. Thanks
Well lordy knows there's no getting juice out of an Irish lime. It's like trying to milk a golfball. Will definitely try drying them or getting the dried ones.
Um, about the geni us links... if you're in a non-anglosphere country they sort of auto-correct and throw out a vague junk listing. like in japan for example the black limes gave me amazon results for workout gear and the yellow limes gave me results for dried apples and dried chinese chilies. So is there a specific brand you like? Are the sadaf ones good? Greenfields doesn't ship here, at least according to their site.
Speaking of tangy flavors, have you ever heard of " roz hamith/sour rice" it's a traditional dish of the city ma'an south of Jordan, i think you should it give at a try, basically it is a "mujadrah" but the key difference is the cooking of the rice, with mujadrah you cook the rice with stock or water, but "roz hamith" you cook it with jameed sauce/stock and with gee or - سمن بلدي -... And by the way don't call it mujadrah or people will get offended 🤣🤣 because people of Ma'an really proud of this dish, they make it on eid and for weddings parties... You can find the recipe on UA-cam and online... And while you do your research.. Try to look for "mujalalah - مجللة" it's another traditional dish .. Good luck bro 👍
I watched this a few days ago, then today searched for it to show someone else, and it was very difficult to find. Please add either the word (loomi, am I spelling it right?) or dehydrated lime, to the title.
![Chris Langan - The Interview THEY Didn't Want You To See - CTMU [Full Version; Timestamps]](http://i.ytimg.com/vi/9miVG2xT5jY/mqdefault.jpg)
Know of any fun ways to use Loomi? Leave it here for everyone to see!
Speaking of tangy flavors, have you ever heard of " roz hamith/sour rice" it's a traditional dish of the city ma'an south of Jordan, i think you should it give at a try, basically it is a "mujadrah" but the key difference is the cooking of the rice, with mujadrah you cook the rice with stock or water, but "roz hamith" you cook it with jameed sauce/stock and with gee or - سمن بلدي -... And by the way don't call it mujadrah or people will get offended 🤣🤣 because people of Ma'an really proud of this dish, they make it on eid and for weddings parties... You can find the recipe on UA-cam and online... And while you do your research.. Try to look for "mujalalah - مجللة" it's another traditional dish
.. Good luck bro 👍
Before grinding them the seeds must be removed to prevent bitterness.
Before cooking them a few holes must be made so liquids get inside and cook them.
After heavy meals or spicy ones like indian we make a hot drink of it adjusting the amount used to taste. Just boil , strain and serve hot..
In summer you can have this drink cold as a refreshment adding sweetener of choice.
I split them before adding to the dish in order to get all the goodness out, and I don´t take them out after cooking but just eat them, too.
Something magical happens when the whole fruit is processed like drying here, preserved lemons, and even marmalade. The acidic and bitter compounds do something to each other. I found dried limes when I used to do henna. It has a great fragrance kind of like Coca-Cola.
on a similar note, Moroccan salted lemons are one of my absolute favs. Being Lebanese we use so much lemon and one of my favorite things about the salted lemons (at least 5 months old) is the softness and the big kicker is OIL SOLUBLE LEMON FLAVOR. instead of lemon juice, sautéing some of the lemon with my aromatics makes every dish nice and lemony, and of course you can put them in marinades or stew and soups. absolutely love citrus
In Iraq we love having the lumi tea after a fatty fish meal and we also make lumi lemonade juice.
The first time I tasted dried lime was in a Persian rice dish a friend made. It was an eye opening and rich tasty dish that I loved. I had never till that point known of dried limes in cooking.
Thank you for reminding me how easy it is to make and use.
My parents had two Persian neighbors and my dad started growing limes and preserving them for them. I think he would just let them dry on the tree. They ended up a bit more brown than your yellow ones. I haven't tried cooking with them myself yet, but I'll have to give it a go now that I know how. Thank you Sir!
Add a few of them to a pot of rice and chicken
Thank you for this very informative video. I have many Middle Eastern shops near me but hesitate to buy items if I don't know how to use them. Sometimes there is no English on the packaging so I'm totally lost. Please do more of these videos! Not just spices, but all sorts of unfamiliar things for us Brits.
@@kaymgee08 if it dont got english in it, jts probably good lol
@@CesarSandoval024 You are probably right, but you need to know what it is in order to use it!
Google Translate has a camera feature. Hold your phone up to the label after activating the feature. It works pretty well. After that, it's just a matter of looking up a recipe online or on UA-cam. And when the shopkeepers speak English, they're usually very helpful when asked how to use the ingredients.
Lumi is a must in Kuwaiti home cooking and other eastern Arabia countries ( Bahrein, Qatar ,UAE , Oman and the eastern part of Saudi Arabia.
My favorite recipe with it is the lentil soup with chicken wings and tomato puree for the base of the broth, so you cook the chicken wings with a mix of Arabic spices before submerging them with water and tomato sauce including the whole punctured lumies and add vermicelli to the soup, this is a stable in our Kuwaiti household starter dish during Ramadan and it's the first thing i start to break my fast with.
This was posted just in time. I have lots of Mexican key limes on my tree. Thank you
Grind them with chilies, sugar, and salt and you have a lime chili seasoning that goes on everything.
Hello, I'm really interested in you lime chili seasoning. Would you mind giving me some quantities to make a well balanced mix? Thanks a lot for your response.
Regards from Brittany
I have had Mexican spice mixes like this, but I will try making my own also with some Aleppo pepper and dried limes. I have put things like this on fruit and it was good.
Im from kurdistan and my mom uses these in almost every stew and soup like you said is delicious we call it lemon basra
Yesss! I love biting into them after they're done cooking, so tangy and delicious!
I’m from the eastern part of Saudi and my mom uses them everyday almost. We call them loomi Oman! Interesting to hear they’re called loomi Basra in other parts of the region.
@@mahfooan My late mother came from Baghdad and she called them Noomi basra. Their main use in our house was for making Iraqi lime tea. She said that they were imported via Basra, which is where they picked up their name.
I never thought of blending them for a spice mix, just the sumac in that style but I love the complexity of dried limes in stew type dishes.
Can confirm. I bought some a few years ago after watching your yellow rice video and now add them to my rice dishes more often than not. I'll definitely have to try using them in dishes outside of just rice ones.
I had some in my pantry that I had originally bought for Gormeh Saabzi (an AMAZING dish). I haven't used them for anything in a while, but coincidentally just this morning I tossed some in a pot of Charro pinto beans I am making. I haven't tasted it yet but now I'm confident that I made a good choice and excited to taste the results!
This "spice", dried lime, and the fruit itself originate in Iran. The Arabic, French and English names for this fruit (lumi, lime, lemon) all come from the Persian līmū (لیمو).
Dried lime is used in almost all traditional stews in Iran.
Lemon in Arabic is called lamon which sounds closer to loomi than limu/limo. Also the "Persian Gulf" has been the Arabian Gulf, Assyrian Gulf, Babylonian Gulf, Akkadian Gulf and Sumerian Gulf. And these people are natives to the Gulf which is less you can say about the Persians who came from central Asia(before central Asia became Turkic).
No it comes from the Iraqi port city of Basra.
I usually grind this, then add as ingredient that need a bit of lemon flavour, without overpowering the dishes.
Prefer lomi to zest when adding to dishes.
Hello, I have some loomi powder my cousin brought me back from Australia & I didn't really know how to use it (apart from couple of recipes from Ottolenghi). Would you mind telling me on what kind of dishes you sprinkle it on? Thanks for your response.
Regards from Brittany
I love dried limes in different kinds of dishes, not only ones from the Middle East.
I am learning Arabic and I love limes so I happened upon this channel! I have purchased some of the black ones, since those are more flavorful! I like fresh limes anyway so I am excited to use dry limes. Sumac was also a welcome addition to my spice rack.
I learned first about it when my syrian friends who came 2015 made rice with spices and chicken. They cooked the rice with 2 dried lemons in it. I loved it
I appreciate that you showed how to do all of this by scratch, even though these items can be bought on line.
I had them in my childhood days , and boy! i was smitten, i am in love with them ever since.
Brother this and the sumac video you did are still the best spice breakdowns I've seen in my life.
Oh I didn’t know you could make dried limes at home! That might just change my life!
Lumi tea is the best you can have it hot in winter or cold at summer time it's delicious and refreshing in iraq lumi tea is a must
Yum! Love learning more about middle eastern culture.
I see this at my local international food market all the time and never really thought anything about it! I’m SO gonna get some and try them
I'd never heard of loomi before now. I can't wait to try it! (We have lots of middle eastern grocers where I live.)
I use black lomi with turmeric and other herbs in my oven cooked chicken, heavenly ❤
I made loomi - dried lemon in oven - oh it’s heavenly!!!
Love dried limes! Bought them when I started to make Ghormeh Sabzi! Thank you for sharing with the many other ways we could use this ingredient! 😁
huh i remember buying a bag of these many years ago but never figured out what to use them for, now might be the time to get another one and try them for real
Start with adding them to chicken and rice and then experiment with more dishes.
I bought skinless limo omani in Iran, same thing but without the skin, they sort of melt into the stew you're making and you don't take a chunk of them while in a mouthful of food. They kind of give off the flavour but dissolve into the stew. Sadly I haven't seen any in Irani shops in the UK.
I learn so much watching this channel. Now I know about Loomi!
oh i love how in depth this gets - excited to give this stuff another try
had black loomi before in persian rice at a friend house but the yellow one might be easier for me
I made some in my dehydrater!! Love Loomis in food and ice tea
Its wonderful especially with lamb and okra
Persians use the same dried limes in a few of their dishes. So tasty!
We had a kitty sighting in this episode! And, true to form, their kitty is one of the floofy ones that you just want to bury your face in.
I love the videos from this channel about different spices and seasonings. I'll definitely keep an eye out for loomi on my next visit to the local Arab market!
I forgot one in my wardrobe and it got dried instead of rotting. You telling me that now i can eat that? That's formidable news!
Why were you putting fruit in a wardrobe...
@@hollydaugherty2620 Citruses repel mosquitoes, so maybe a moth repellant?
Thanks for sharing. I'm slowly incorporating more spices into my life and I look forward to trying this! ❤
I might stick with regular limes for the most part, but that might be worth a try.
Reminds me of Chenpi, sun-dried mandarin orange peel used in Chinese cooking and medicine.
I never knew this was a thing people did as a spice! I used to keep citrus around too long all the time, until they were light, hollow and dry. I like to make tea with them, or put them in soup broths. The lime ones definitely are more interesting that oranges, but lemons make a nice version too
I did well trusting you with sumac, I will trust you with loomis too. Thanks for the video.
I really want to make this. Thanks for the great video!
Question: Should I pick the seeds before I grind the dried limes? I got the impression I should but its not explicitly stated.
Loomi is so easy to make, I've done it by accident without ever having heard of it before.
Ooh. You think it would work for cooking chickpeas for hummus? I love it extra tangy.
Stuff like this is why I'm subbed
Interesting! I hate the flavor of lemon juice in food (great in lemonade though) so this sounds like a super useful substitute.
Can you speed up the process by using a dehydrator?
Persian food is one of my favorite cuisines
What a cool video! Must try this!!
I had dated a Libyan guy when I was a teenager. He made this pasta dish with meat on the bone. It was delicious because of the spices he had added.
🤤 Ahhh loumie 💛 you missed a lot many beautiful test for not try
Black one is perfect for cooking, aspashally in soups, chicken broth.
And the white one is great for making tea.
Fantastic video! I’m curious if the same process could be done to clementines? Love your content!
as a person two most usage of loomi is in the Gheimeh and Ghormeh Sabzi. also in Iran we call it لیمو امانی - Limoo Amaani.
It's limoo, not "loomi"! Arabs borrowed the word from us but couldn't pronounce it properly.
@@lambert801 yes. i know that. i live in Iran and in Iran we call it "Limoo" as yous said, but because outside of Iran they mostly call it "Loomi" I said it too. thanks for the reminder.
@@lambert801Limoo Amaani literally means "Omanian lemon". Last time I heard Oman was an Arab country.
@@TheMasterofDisaster48 Firstly, it's Limoo Amani (امانی), not Omanni (عمانی); Amani does NOT mean "from Oman." Secondly, the history of this fruit and spice are very much clear on it originating in Iran; a simple google search would tell you so.
@@lambert801 So it says the origin is in the Persian Gulf and not specifically Persia, which would include Iraq and the entire east Arabia. Okay so its the city of Amman, still an Arabic country. Amman, Basra, Oman...doesn't matter.
in South India, we use a similar thing as a herbal remedy for an upset stomach
Love the Tajin cousin :)
Hmmm I think something may be missed here. I always grew up knowing the black noomi as noomi Basra, which are supposed to be boiled in brine then dried which results in them fermenting slightly. The result is the addition of salt to the other flavors you described
I going to try this in the Philippines
As an Iraqi, I can’t imagine my food without lumi (Noomi Basra). It’s a game changer
Any tips on how to avoid the mold you can get from citrus fruits when trying to dry it?
Cant wait to try it. Sounds so yummy. Thanks for video.
Can’t wait to make my own. Thank you, I love your videos. ❤
Brilliant Info,Good Job On Your Journey Obi Your Hard Work On The Viedos is Outstanding, Good Job On The Diet Too Looking Good My Brother 💪 💪 💪
شكرا اخي الكريم، موفق ان شاء الله، ابدعت في التعريف والشرح
We had the good fortune to have an Iraqi surgeon marry into our family fifty years ago and Middle Eastern has been my favourite cuisine ever since. It was impossible to obtain these in UK at the time so if ever anyone was travelling to an Arab country I asked them to bring me back a big bag of them. I like to cut them in quarters or halves and add them to a tagine when cooking - then I pick them out of my serving and suck them - delicious 😋
Very cool something i did not know i needed
will try soon! your videos are simply awesome
tried this stuff in lemon pepper chicken wings, it goes crazy.
Thank you!
Love all your videos! Just wanted to post if you can avoid using Sadaf brands or promoting them! You can look up their origins and who they support (even though they get their products from middle eastern countries)
Don't think I can find these in Brazil mate. Will have to try to make it myself.
now I have to go find some Loomi lol (excellent video, thanks for it)
Thank you for the information
love your channel!
Really well made videos
I'm from Eastern Saudi , Gulf region . I'm proud to see this clip of culinary genius
Hi there, we used Nomie in Iraqi dishes a lot we call it Nomie Basra I believe it is the town connected Arabic golf where does product come from.
My question do you take the seeds before you grind it. Mine's always have a bit of taste. Thanks
Yas it's super ❤
Well lordy knows there's no getting juice out of an Irish lime. It's like trying to milk a golfball. Will definitely try drying them or getting the dried ones.
Can I put the whole lime in my dehydrator?
Um, about the geni us links... if you're in a non-anglosphere country they sort of auto-correct and throw out a vague junk listing. like in japan for example the black limes gave me amazon results for workout gear and the yellow limes gave me results for dried apples and dried chinese chilies. So is there a specific brand you like? Are the sadaf ones good? Greenfields doesn't ship here, at least according to their site.
🤔 the yellow one still needs to be deseed when grind right? Or just whole
Does it taste like powdered citric acid?
There's an Aussie (well, Pommy) chef who makes these by leaving a bunch to roll around on the parcel shelf of his car in the Adelaide sun.
that would work for me in south Texas too! gotta try it
I unintentionally did this with a lemon once 💀
4:37 this is the first time i see my ethic food in any other language than Arabic
Apparently no one knows machboos Hasawi (the one with loumi oman)
Had this channel recommended to me. Now I regret only getting a small bag of loomi
We actually called it “Limoo” (or limoo Omani” to be precise) in Iran
Dude, it's "limu amani," not omani.
in India you get them all year round no need to dry it.
Damn, have literally never heard of these before.
I grew seeing these on my backyard in the Dominican Republic and we would throw it away. Who would've known that there was an use for these
Speaking of tangy flavors, have you ever heard of " roz hamith/sour rice" it's a traditional dish of the city ma'an south of Jordan, i think you should it give at a try, basically it is a "mujadrah" but the key difference is the cooking of the rice, with mujadrah you cook the rice with stock or water, but "roz hamith" you cook it with jameed sauce/stock and with gee or - سمن بلدي -... And by the way don't call it mujadrah or people will get offended 🤣🤣 because people of Ma'an really proud of this dish, they make it on eid and for weddings parties... You can find the recipe on UA-cam and online... And while you do your research.. Try to look for "mujalalah - مجللة" it's another traditional dish
.. Good luck bro 👍
I LOV
Tang Gang ✊
TANG GANG!
Hell yeah, Tang Gang.
I watched this a few days ago, then today searched for it to show someone else, and it was very difficult to find. Please add either the word (loomi, am I spelling it right?) or dehydrated lime, to the title.
for a non native english speaker the difference between sour and tang eludes me
sour will make you pucker your face (like sucking a fresh lemon directly), tangy is less strong like orange juice is sweet but also tangy.
👍👍
Are Kafir limes similar in flavor?
Now you make me feel like an idiot for always having tossed out my dried up limes 😱