Omani cuisine

Omani cooking is gentler than its Arabian neighbours: heavily spiced but barely hot, built on dried lime and rice.

Oman traded with India and Zanzibar for centuries, and it shows: curry, coconut and clove arrived by sea and became local.

Dried black lime, loomi, gives an acidity and a faint bitterness that fresh citrus does not. It goes into rice, soups and marinades.