[GOURMET] White Persian lemon

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White Persian lemon
Scientific name: Seedless Lime
Persian lemon is actually a kind of lime or lemon Nancy dehydrated. Dried lemon fruit and aromatic species identified small and serves Persian cuisine decides, soups, sauces, meats and more.Lemon sour taste and special funding. Persian lemon difference between white and black is their drying method. White Persian lemon dried in the open air and a heater, Persian lemon dried black-heating pots resembling a slow process similar to creating charcoal.

Culinary Uses: Persian lemon is used in the kitchen for soups, stews and more. Best known Cuban soups recipes, dishes pickled green (Rormh Sbzi), rice, potatoes and more.

Other uses: lemon contains vitamin C in bulk when it is dry (shell) effective control of bleeding, disinfection, mouthwash during inflammation, skin-lightening epigrams (compresses), strengthening the immune system (which stimulates production of white blood cells), varicose veins in the legs (compresses) circulatory problems, prevention of atherosclerosis, lowering weight-lemon day boosts metabolism.

Directions: Take lemon, creating a hole in the toe and throw a cup of tea or soup or any cooking sauce (gives a slightly sour taste ...).