Dried limes are used to add a sour flavor to dishes, through a process known as souring. In Persian cuisine, they are used to flavor stews and soups. Across the Arab States of the Persian Gulf, they are used cooked with fish, whereas in Iraq they are added to almost all dishes and stuffing. Also, they’re made into a warm drink called Hamidh (sour). Powdered dried lime is also used as an ingredient in Arab States of the Persian Gulf-style baharat (a spice mixture which is also called kabsa or kebsa). It is a traditional ingredient in the cuisines of Saudi Arabia and the Arab States of the Persian Gulf.