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Yellow lemons are actually dried limes and owe their misnomer to English translation from Arabic. They're used in the Middle East and surrounding regions as a souring agent in chutneys, soups, and stews, and even ground into flatbreads. They are made by boiling ripe limes in saltwater, and then sun drying until the insides turn yellow.
The powder made from yellow lemons has a sweet-tart flavor that is unique and has no substitute. yellow limes are usually used in legumes, seafood, or meat dishes. They are pierced, peeled, or crushed before adding them to the dish. After cooking they become softer and edible. They can also be powdered and added to rice dishes.
Yellow limes are strongly flavored. They taste sour and citrusy like lime but they lack the sweetness of fresh limes. Because they are preserved they also have a slightly bitter, fermented flavor.
A little goes a long way.