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Dried lime (loomi)

Spices & seasonings · Whole spices

Dried lime (loomi)

Whole limes dried until hard and dark, adding a deep, sour, musky flavour to Gulf and Persian stews.

Also called: loomi, black lime, omani lime, noomi basra, limoo amani

Around the world: loomi, noomi basra (ar) · limoo amani (fa)

13 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Theinfo, via Wikimedia Commons (CC-BY-3.0)

What it is

Dried limes (loomi, limoo amani) are small limes boiled in brine and sun-dried until hollow, hard and light, ranging from tan to black. Pierced or cracked and simmered in stews, or ground to powder, they add a fermented, sour-citrus and slightly bitter flavour quite different from fresh lime.

How it’s used

  • Persian ghormeh sabzi and gheimeh
  • Gulf machboos and kabsa rice
  • Iraqi stews and soups
  • Ground into spice rubs and tea

Characteristics

Taste
Sour, earthy, musky, slightly bitter.
When cooked
Pierce before simmering so liquid enters; squeeze out after cooking. Remove the seeds if grinding, as they are bitter.
Sold as
whole, ground
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Cool, dry and dark. Airtight jar; keeps a long time.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
47 kcal
Protein
1.5 g
Carbohydrate
16 g
Fat
0.3 g
Fibre
10.6 g
Sugars
4.17 g

USDA FoodData Central: Lemon peel, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Lime — Zest and juice of a lime added near the end; much brighter, without the fermented depth.

Related ingredients

Recipes with dried lime (loomi)

See all 13

1 more

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