Market
Dried lime (also known as loomi/limoo amani/noomi basra) is a niche, internationally traded seasoning made by drying whole limes, strongly associated with Persian Gulf and Middle Eastern culinary use. Trade commonly occurs as whole dried limes for simmering and as ground powder for spice blends, with demand concentrated in Gulf-region cuisines and diaspora retail/foodservice channels. Supply is typically tied to regional lime production and small-to-medium scale drying and packing, and the product’s value is highly sensitive to dryness, aroma retention, and defect control (mold/foreign matter). Transparent global trade statistics are limited because dried lime often appears within broader dried fruit/spice customs categories rather than a single widely used standalone code.
Market GrowthNot Mentioned
Major Producing Countries- OmanWidely cited culinary origin and traditional production base for loomi/limoo omani; commercial supply also appears as packaged spice and bulk ingredient.
- IranMajor traditional use and commercialization as limoo amani; commonly sold globally through Middle Eastern ingredient and spice channels.
- IraqAssociated with the name noomi basra and regional culinary demand; production and trade data are not typically reported as a distinct commodity line internationally.
Specification
Major VarietiesPersian lime (Citrus × latifolia), Key lime (Citrus aurantiifolia)
Physical Attributes- Whole fruit dried until hard and lightweight; peel becomes brittle and wrinkled
- Color ranges from light tan/yellow to dark brown/black depending on drying intensity and duration
- Used whole (typically pierced/cracked) or milled to powder; seeds and peel contribute bitterness if over-extracted
Compositional Metrics- Low final moisture is the key buyer parameter to limit mold growth and preserve aroma
- Aroma intensity and sourness are primary sensory acceptance criteria for culinary use
Grades- Whole vs broken vs ground/powdered forms
- Color class (light/yellow vs dark/black) used as a commercial descriptor in specialty markets
- Defect screening expectations typically include absence of visible mold, insect damage, excessive foreign matter, and off-odors
Packaging- Food-grade poly bags or lined cartons for bulk trade; retail jars/pouches for ethnic grocery
- Moisture-barrier packaging is important to maintain dryness and prevent mold during humid logistics
ProcessingFunctions as a souring/spice ingredient; whole units are often simmered in stews/braises, while powder is used in spice blends and finishing applications
Risks
Food Safety HighImproper drying or moisture exposure during storage/transport can enable fungal growth and potential mycotoxin risk; dried fruits and spices are recognized as susceptible categories, and import rejections can disrupt trade and damage supplier reputations.Use validated drying targets, moisture-barrier packaging, dry warehouses, and routine lot testing/inspection; implement HACCP-aligned hygiene controls across drying, milling, and packing.
Quality Consistency MediumBatch-to-batch variability in color (light vs black), bitterness, and aroma intensity can create buyer dissatisfaction, especially for ground product where defects are harder to detect visually.Standardize incoming lime maturity and drying method, segregate lots by color/aroma profile, and set clear sensory and defect specifications for whole and ground forms.
Logistics MediumHumidity exposure in port handling and ambient containers can quickly degrade product by rehydration, clumping (powder), off-odors, and mold, particularly for long-distance shipments to humid climates.Use desiccants where appropriate, sealed liners, humidity monitoring, and first-in/first-out rotation; avoid prolonged open-air staging at destination.
Regulatory Compliance MediumSpice and dried-fruit imports are commonly subject to microbiological, contaminant, and labeling requirements; non-conformance can result in detention, recalls, or de-listing by importers.Align specifications and documentation with destination-market requirements and Codex-aligned hygiene programs; maintain traceability from drying lot to finished packed batch.
Sustainability- Water stewardship risk where limes used for drying are sourced from irrigated citrus systems in arid climates (e.g., parts of the Persian Gulf region)
- Food loss risk if drying and storage are not managed to prevent moisture uptake and spoilage during humid seasons or maritime logistics
FAQ
What is dried lime (loomi) used for in cooking?It is used as a souring and aromatic seasoning in Middle Eastern and Persian Gulf cuisines. Whole dried limes are commonly pierced or cracked and simmered in stews and rice dishes, while ground dried lime is used in spice blends and as a finishing seasoning.
What are common names for dried lime in trade and cuisine?Common names include loomi (or limoo omani) in the Persian Gulf, limoo amani in Iran, and noomi basra in Iraq. English-language markets may label it as dried lime or black lime.
Why is moisture control such a big issue for dried lime shipments?Because the product is dried for stability, any moisture uptake during storage or transport can lead to quality loss (off-odors, clumping for powder) and mold risk. Buyers typically expect moisture-barrier packaging and dry handling to preserve aroma and prevent spoilage.