Lemon Omanis are not lemons, they are limes, also known as Limu Omani'. Lemon Omanis are originally dried while still on the tree. The limes are boiled in salt water and dried in the sun until they vary in color from bright white to very dark white, and almost black.brDark white and bright white ones are generally best, however some of the very dark black limes have a greater pungency and depth of flavor.brThey can also be crushed or even powdered before adding to a recipe. When adding whole black limes to a dish or putting one in the cavity of poultry before cooking, make a few holes with a skewer or a fork to allow the cooking juices to infuse with the tasty inside.This aromatic, tart and tangylimes are used in Persian and Middle Eastern cuisines. Used in tagines, stews, soups, vegetables, seafood, poultry and meat dishes.brThis aromatic, tart and tangy ground lime is used in Persian and Middle Eastern cuisines. Used in tagines, stews, soups, vegetables, seafood, poultry and meat dishes
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