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Dehydrated lime peel is obtained from the Key, Mexican or West Indian lime. Dehydrated lime is the “zest” of the lime and it is called for in many marinades. Lime peel has a sour, tart smell and is matched by a bitter sweet flavor.

Citrus fruits are native to Southeast Asia and have been cultivated there for more than 4,000 years. Some of the oldest known Oriental literature contains references to citrus fruits.

It is essential to Caribbean and South American cuisine as well as many Middle Eastern recipes. Use slightly less or equal amounts of dried lime peel versus fresh as reconstituting can increase the size. To reconstitute, simply soak in warm water for 15 minutes.

Recipes & Uses

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