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?
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.