Peeled Black Lemon (Loomi Pulp) - Citrus Latifolia

Also known as: Black Lime Meat, Peeled Loomi, Seedless Black Lemon, Limo Amani Pulp, Dried Lime Interior.

Scientific name: Citrus latifolia (The premium sun-dried Persian lime, meticulously hand-peeled).

What it’s known for: Its "Pure Tartness." By removing the outer leathery skin and the bitter seeds, this product offers only the concentrated, fermented fruit "meat" of the Black Lemon.

Flavor Profile: Intensely sour, earthy, and fermented. It lacks the slight bitterness of the peel, providing a cleaner, smoother, and more direct smoky-citrus punch.

How to prepare: Because it is already peeled and seedless, you can toss 1–2 tablespoons of the pulp directly into stews, soups, or sauces. It dissolves beautifully into the liquid, infusing it with a dark, savory tang.

How it’s used: A gourmet "Shortcut" for Ghormeh Sabzi and Majboos; a secret base for tangy salad dressings and marinades; a sophisticated souring agent for seafood bisques; and a mess-free addition to artisanal spice blends and dry rubs.