Dried Lime (Loomi)

Dried lime, or loomi, is made by boiling whole limes, typically of the Citrus aurantifolia species, in salt water before sun-drying them. They are left to dry until they become hard and turn a dark brown or black color. This dehydration process preserves the lime while concentrating its flavor.

Loomi imparts a distinctly sour, earthy, and slightly smoky flavor to dishes without adding moisture. It acts as a crucial souring and flavoring agent in Gulf Arab, Iraqi, and Iranian cuisines. The flavor is much deeper and more complex than standard fresh lime juice.

Both forms are used depending on the recipe; you can drop pierced whole dried limes into soups and stews to infuse flavor, or grind them into a powder. Piercing the whole lime before boiling helps release the sour juices into the broth. Ground loomi is frequently used as a dry spice rub for meats.

Dried lime is a critical ingredient in many Middle Eastern recipes, particularly beloved in Persian Gulf and Iraqi cuisines. It is frequently used to flavor slow-cooked meat stews, known as khoresh in Iran, and traditional rice dishes. It is an essential component of a classic Iraqi chicken and potato stew.