After black garlic or black chicken, it is the turn of the black lemon to go under our ingredient spotlight. But what are they? And do you cook with them?
What are black lemons?
Black lemons, also known as loumi, loomi aswad, leimoon aswad or oman lemon, are actually dried limes.
To achieve this result, place the limes on a banana leaf mat and place in the sun until dry and they have turned a color that varies from ocher to black.
Sometimes the limes can be boiled in salt water before being dried.
What do black lemons taste like?
Black lemon is very fragrant, somewhat bitter, earthy, smoky and has a slightly fermented taste. They are used to bring acidity to a dish.
The origins of black lemons
Loomi, the limes from which dried black lemons are made, are grown in the Persian Gulf region and are widely used in the local cuisine there. They are grown around the Mediterranean and South Asia.
How to cook with black lemon?
Black lemons are widely used in Persian cuisine. They can be used whole, sliced or powdered.
Black lemons are generally used to flavor meat, fish, vegetables, stews or even soups. It is also possible to use them to add flavor to a dessert, such as ice cream or cake.
Where to buy black lemons?
You can easily find black lemon in the Persian or specialist grocery stores.
Chefs cook black lemons
Chefs are increasingly enjoying this famous black lemon and its particular taste. So much so that some chefs have even decided to make their own loumi, like chef Stéphane Jégo from L'Ami Jean in Paris. In an article in Le Figaro, we learn that the chef likes, for example, to prepare a "loin of pig from Ospital larded with lemon or, more sophisticated, a pork loin cut in half, spread with basil and lemon, rolled in casing, roast for several hours then rested before being briefly put over the heat to caramelise."
Stéphane Jégo has also left carte blanche to Emmanuel Ryon, MOF glacier and world champion of pastry, to create a sorbet with black lemon, buckwheat and drizzle of olive oil.
While, for his part, world famous pastry chef Pierre Hermé has created an "infinitely lemon black" macaroon with a very tart lemon cream.
Finally, Cédric Grolet, true to himself, has imagined a black lemon trompe-l'oeil by mixing timut pepper, lemon, lemon and yellow almond.
