it might be time to adjust your lime juicing or zesting techniques. Specifically, the pith, or the white protective layer under the rind, could be the culprit for the overly acidic bite.

But one ingredient infiltrates the pages and perfumes many of the dishes: the dried limes, whether whole or powdered, that have long been a staple of Persian cooking, yet remain mysteriously ...

While my Iranian mother’s pantry contained an almost apothecary-like collection of spices, herbs, and fermented items, the dried omani lime was then, and still is, the most mysterious and unique ...

Grate 1 1/2 teaspoons peel from lime; set aside. Cut off all peel and white pith from lime. Working over bowl, cut between membranes to release lime segments. Bring cranberry juice to boil in ...

Meanwhile, dried limes, a popular Persian souring ingredient, add a slight kick of citrus along with earthy, fermented flavor. Alikhani prefers a lean but moist fish like red snapper or a white ...

1. Cut up a lime as shown at left. - a. With a sharp paring knife, slice off the ends, cutting far enough to remove the white pith. - b. Cut the lime in half lengthwise. - c. Cut out the white ...

Without sounding too funny we've managed to take the pith out of it and have pure zest In 2010 the Tabones began making their own value-added products, starting with lime salt and lime cordial.