He's the new discovery of top chefs, but the general public knows little about him.
But what is loumi?
Loumi is originally a lime that has been scalded and then dried in the sun for several days. It is better known as black lemon or dried lemon. Iraqis call it noomi basra, while in Iran it's known as limoo omani or loomi tout court in the Sultanate of Oman (where it originated), but it can also be found under the names loomi aswad, leimoon basra, Oman lemon, etc.
How to use loumi?
It is used extensively in Persian cuisine, particularly in stews and soups, where it lends interesting notes of acidity and pungency. It is also cooked with fish or infused with or without tea. Loomi is a component of the spice blend baharat (found in Greek and Middle Eastern cuisine), baharat meaning spice in Arabic. Around the Persian Gulf, loomi is used alongside cinnamon, cardamom, pepper, cloves, cumin, coriander, mace, turmeric, saffron and ginger. Tunisians add rosebuds, while Turks make mint their main ingredient.
The organoleptic benefits of loumi
There are many, for loomi is terribly fragrant, its acidity rising to earthy, smoky scents and pungent notes of fermentation. All you need to do is infuse it in green tea to fully appreciate these notes. Their slight bitterness combined with the faint notes of fermentation make loomi a condiment in a class of its own.
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