Yellow lemons Ground is actually dried limes and owes their misnomer to English translation from Egypt. They're used in the Middle East and surrounding regions as a pouring agent in chutneys, soups, and stews, into flatbreads. They are made by boiling ripe limes in saltwater, and then sun drying until the insides turn yellow.
The powder made from yellow lemons has a sweet-tart flavor that is unique and has no substitute. yellow limes are usually used in legumes, seafood, or meat dishes. They are pierced, peeled, or crushed before adding them to the dish. After cooking they become softer and edible. They can also be powdered and added to rice dishes.
Yellow limes are strongly flavored. They taste sour and citrusy like lime but they lack the sweetness of fresh limes. Because they are preserved they also have a slightly bitter, fermented flavor.