Dried limes

Dried limes are citrus fruits that have been dehydrated to preserve their characteristic flavor and aroma. They are obtained from fresh limes, which are dried in the sun or through controlled processes, concentrating their acidic and refreshing essence. Their appearance is generally wrinkled and pale yellow or light brown in color.

The origin of dried limes is closely linked to tropical and subtropical regions where fresh limes grow, being common in the cuisines of Southeast Asia, the Middle East, and Latin America. In cooking, dried limes are used to provide an intense and slightly bitter citrus flavor, ideal in broths, soups, stews, and sauces.

Among their properties, dried limes are rich in vitamin C and natural antioxidants, in addition to containing essential oils that give a fresh and penetrating aroma. Their use in recipes also helps to provide balanced acidity and an exotic touch to dishes.

In the Hispanic American world, dried limes may be known by different names, although there is no single universal term; some synonyms or related terms include dehydrated limes, dried sour limes, or simply dried limes. In certain countries, although less common, they may be confused with dried lemons or dehydrated lemons, although it is important to distinguish them for specific uses in the kitchen.