Black Lime Salt

Kosher salt blended with ground black lime, whole limes dried until dark and fragrant, known as loomi across the Gulf. Black lime tastes sour, deeply citrusy and slightly smoky, and here it is backed by tart sumac, cracked coriander seed, cracked black peppercorn, garlic, dill and a touch of turmeric.

A little citric acid sharpens the sour edge, so one pinch seasons and brightens a dish in a single step.

The salt is coarse and flaky, flecked with dark black lime, ruby sumac, pale garlic pieces and green dill. It works as a finishing salt as well as a rub, since kosher flakes cling to food.

Technique tip: add it at the end of cooking so the black lime keeps its bright, sour edge. For rice and stews, stir some in during the last few minutes, then finish with a little more at the table.

How to use it

Sprinkle over grilled chicken and fish, kabobs, rice, roasted vegetables, lentil soup, yogurt dips, fried eggs and salads dressed with olive oil, or rub it onto meat and seafood before grilling. It also livens up popcorn, fries and avocado toast.

Details

Also known as

Loomi Salt, Dried Lime Salt, Omani Lime Salt, Sel au citron noir