Dried lime, also known as black lime or loomi, is made by boiling fresh limes in salt water and then sun-drying them until they harden and darken. It has a sharp, tangy, and slightly fermented citrus flavor with earthy and smoky undertones. Commonly used in Middle Eastern and Persian cuisine, dried lime is added whole, crushed, or ground to soups, stews, rice dishes, and marinades to add depth and a unique sourness. It is also known for its digestive and antioxidant properties.

Dried marjoram is a delicate, aromatic herb with a sweet, citrusy, and slightly floral flavor. Made from the dried leaves of the marjoram plant, it is commonly used in Mediterranean, European, and Middle Eastern cuisines. It enhances the taste of meats, soups, sauces, vegetables, and stuffing with its mild, warm flavor. Often compared to oregano but gentler, dried marjoram is also valued for its calming and digestive properties in traditional herbal remedies.

Hot paprika is a bold, red spice made from dried and ground hot chili peppers. It offers a smoky, spicy flavor with a fiery kick, making it ideal for adding heat and depth to a wide range of dishes. Commonly used in Hungarian, Spanish, and Balkan cuisines, hot paprika enhances meats, stews, soups, marinades, and spice rubs. Its vibrant color and intense flavor make it a popular choice for those who enjoy a spicy edge in their cooking.