Black lemons are actually dried limes and owe their misnomer to an English translation from Arabic. They’re used in the Middle East as a sourcing agent in chutneys, soups and stews, and even ground into flatbreads. The powder made from black lemons has a unique sweet-tart flavor that has no substitute. Try it in your next stew or soup: simply pierce them with a paring knife, then add them to your dish—the cooking will take care of the rest!