It’s a whole lime that’s been dried out. You smash two together to break one and crush it into a flaky powder. Try it in meat stews.
Dried lime is used in Iranian/Iraqi cuisine to add a sour taste to certain stews such as Ghormesabzi. Its sour taste is different from any other tart flavoring, and the skin is edible too!
Can anyone explain how I can dry limes myself? Will Key limes work? How about "standard" limes? Thank you for your help! David