黑檸檬

黑檸檬


Dried lemons are actually limes and are used heavily in Persian Gulf and also Iranian cuisine where they add a strong bitter flavor in addition to sourness. They are made by boiling ripe limes in salt water, and then sun drying until the insides turn black. The outside color varies from tan to black. They are sold whole or ground.

Black Lime is a spice used in Middle Eastern dishes. It is made by boiling fresh lime in salt water and sun drying until the insides turn black. The outside color varies from tan to black. It is sold whole or ground.

黑檸檬實際上是使用萊姆,並且在波斯灣和伊朗料理中被大量使用,除了酸味外,它們還添加了強烈的苦味。它們是利用鹽水煮成熟萊姆,然後曬乾,直到內部變黑。外部顏色從棕褐色變化到黑色。他們可以整顆或切片販售。

黑檸檬是用於中東菜餚的香料。它是通過在鹽水中煮沸新鮮的檸檬並經天然乾燥,直到內部變黑。外觀從棕褐色變成黑色。

USE

Black limes are usually used in legume, seafood or meat dishes. They are pierced, peeled or crushed before adding them to the dish. After cooking they become softer and edible. They can also be powdered and added to rice dishes. Powdered black lime is also used as an ingredient in Gulf-style baharat (a spice mixture which is also called kabsa or kebsa). It is a traditional ingredient of Persian cooking, and can also be found in neighboring Arab countries, such as Iraq, Kuwait, and Bahrain.

Black limes are strongly flavored. They taste sour and citrusy like a lime but they lack the sweetness of fresh limes. Because they are preserved they also have a slightly bitter, fermented flavor.


用途

黑檸檬通常用於豆類,海鮮或肉類菜餚。在將它們添加到盤中之前,它們被刺穿,剝皮或壓碎。烹飪後,它們變得更柔軟和可食用。它們也可以粉碎並添加到米飯菜餚。粉狀黑檸檬也用作波斯灣風格的香料(香料混合物,也稱為kabsa或kebsa)中的成分。它是波斯烹飪的傳統成分,也可以在鄰近的阿拉伯國家,如伊拉克,科威特和巴林。

黑檸檬味道濃烈。他們味道酸和柑橘類似檸檬,但他們沒有新鮮的檸檬甜度。因為它們是醃製品,本身帶有微苦的發酵味。

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