For slow cook dishes pierce holes in each dried lime and as the dish simmers the limes become tender, slowly releasing flavour. For a faster release of flavour slice each lime in half removing any seeds then submerge in the cooking liquid. Grind halved limes (seeds removed) in a coffee grinder or spice mill to a fine powderfor instant flavour.
Notes
For best flavour grind dried limes to a powder before you need to use it as once they are ground, the oils quickly dry up and flavour is lost.Storing - store unwashed and uncut dried limes in an airtight container and keep in a cool dry place for up to 1 year.