Black lemon powder diffuses incomparable flavours.
In Persian golf, it is called "Loumi". First, the lime will be run through brine, then air dried.
This several weeks long drying period blackens the skin of the citrus fruit and completely dries up its pulp, giving it a very characteristic, concentrated bitter acid flavour.
This black lemon powder can be used for poultry, seafood, fish and of course desserts.
The black lemon, here reduced to powder, is used in sauce for poultry, white meats and fish.
This powder allows you to create your own spice blends, associated with peppers, cardamom, mint...
In baking, black lemon is used to flavour your creations such as bavarois, macaroons, sponge cake...
In cooking, Loumi is also used for preparing sauces or simply sprinkled on rice or vegetables.
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