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