Inside the Spice Cabinet: Loomi

Inside the Spice Cabinet: Loomi

5ce2f93c60f220897039a930703dc67bb05f3f07?w=240&h=240&fit=crop
Kelli Foster
Oct 1, 2016
(Image credit: Apartment Therapy )

Also known as black lime and dried lime, loomi is a staple in Middle Eastern spice cabinets with a unique tart and sour flavor.

What Is Loomi?

Taste: Sour
Most Popular Use: Chicken, fish, spice blends

In their pre-ground state, loomi, also known as black limes, look like fresh limes that were left to sit around in a fruit bowl and forgotten about. The actual process of making them isn't too far off. Fresh limes are boiled in salt water and then left to sun dry. The final product appears shrunken, deflated, and vary in color from tan to very dark brown.

They have a highly aromatic, somewhat fermented flavor, and can be used whole (usually pierced or crushed) or in powdered form.

Look for loomi in the spice aisle at Middle Eastern markets, and keep it stored in an airtight container away from heat and light.

How To Use Loomi

Loomi is most common used in Middle Eastern cooking, and is particularly popular in Persian and Iranian cuisine. It's used in everything from chicken and fish dishes, to soups and slow simmering rice and meat recipes.

Untitled-3 Untitled-2 Group 12 Created with Sketch. rss