Dry lemon | lemon benefits | exporter of lemon

Dry lemon contains a large percentage of vitamins, especially vitamin C and vitamin D, as well as a high proportion of minerals and the most important elements of calcium and potassium. This lemon is called “Lom” and can be used by boiling a quantity of lemon in water and water. India and Iran are home to black lemons. It is used in the preparation of many dishes because it has a distinctive flavor.Dried “lemons” are used to flavor tajines and other stews, soups, fish, grilled meats or vegetables.
They can be put directly into the cooking water of rice, chickpeas or lentils.
Their flavor is more subtle than that of candied lemons: they give a slight bitterness to the dish. We find the fragrant notes of bitter orange and orange zest.
The slight fermentation of the fruit, which preceded the drying, increases the richness of citrus perfumes.o consume them, just crush them and put the pieces in your dish.