"Julia Altshuler" > wrote in message
. ..
> James Silverton wrote:
>> They are added to various Mediterranean stews like from Morocco and do
>> add to the flavor. They also crop up in recipes for Persian herbal stews.
>
>
> So if I've got this right, the limes are sliced and dried, then ground and
> used in recipes? You'd be eating the white pithy part of the peel as well
> as the dried membrane? I'm intrigued. Corrections welcome.
>
>
> --Lia
>


That's what some recipes say. Not all. Some. The ones that don't mention the
procedure might suggest that one can buy dried lime that's already in the
powdered state.