Seedless Lime Persian Nancy Lemon Kosher Organic Cook Vegan Food Veg F&F
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Seedless Lime (Nancy lemon) :
Scientific Name: Seedless Lime Persian lemon is actually a type of dried lime or Nancy lemon. The dried lemon fruit is of a small aromatic variety and is used in Persian cuisine for infusions, soups, sauces, meats and more. The lemon has a sour and special lemon flavor.
The Persian lemon is actually a kind of dried Nancy lemon or lemon. The dried lemon fruit is identified from a small aromatic variety and is used in Persian cuisine for infusions, soups, sauces, meats and more. The lemon has a sour and special lemon flavor.
The difference between white and black Persian lemon is in their drying method.
White Persian lemon - dried in the open air and in heaters,
Black Persian Lemon - Dried in slow cookers in a slow process similar to coal making.
Culinary uses
Persian lemon is used in the kitchen for soups, casseroles and more. Mostly known for Cuba soup recipes, sour green stews (Rorma Sabzi), potato rice and more.
Additional uses
The lemon contains vitamin C in bulk even when dry (in the peel).
How to use
Take a lemon, make a hole with the toe and toss a cup of tea or soup or any sauce that brews (gives a sour taste…).
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