Ground Lemon (omani) - have you ever used it?
I like to try new spices so I bought ground lemon spice in a Middle Eastern store without knowing how I was going to use it. I would describe it as looking like a finely ground coffee with a tangy or sharp taste. I used it in a marinaded chicken (tamarind, lemon juice, onions, garlic, olive oil, sea salt), and it provided a very tangy, lemony flavor. I now want to try it in different dishes; I was even thinking of trying it in a lemon cake. How do you use ground lemon?