What Is Dried Lime?

Dried lime is simply fresh limes that have been boiled briefly (in some traditional methods), then sun-dried until their flesh hardens and the skin darkens. The drying concentrates acids and volatile compounds, producing a flavor profile that combines tartness, bitter-sweet depth, and a touch of fermented/roasted notes. In whole form it’s added to long-cooked dishes to impart layered sourness; when ground it’s used as a bright, complex citrus powder.( Wikipedia)

Origins, Varieties & Regional Names

Although dried lime is associated with the Persian Gulf region, each producing area has its own local name and slight differences in fruit size and drying traditions. Iranian “Limoo Amani” and Omani “Loomi” are the most common export names; Iraqi markets often call it “Noomi Basra.” Varietal differences (size, rind thickness, and essential-oil profile) and drying techniques (sun drying vs. kiln/oven finishing) create subtle taste distinctions that matter to chefs and food manufacturers.( Fondazione Slow Food)

Culinary Uses & Functional Roles

Dried lime is versatile:

  • Stews and braises: Adds persistent sour depth to slow-cooked meat and bean dishes.
  • Seafood and rice dishes: Balances fatty flavors and brightens sauces.
  • Spice blends & rubs: Ground loomi contributes an earthy citrus tang to custom blends.
  • Beverages/teas: Whole or cracked dried lime makes a warming, tangy infusion common in Gulf households.
    Chefs prize loomi because it delivers a more complex acidity than fresh lime juice — a layered, savory sourness rather than a simple bright citrus note.     (Serious Eats)

Processing & Quality Factors Buyers Should Know

Quality is a mix of fruit selection, drying method, and post-harvest handling. Key points for importers:

  • Raw material: Fruit maturity and variety impact final flavor; smaller, tightly skinned limes often dry with more concentrated aromatics.
  • Drying method: Traditional sun drying produces characteristic smoky-fermented notes; controlled drying can reduce off-flavors and microbial risk.
  • Moisture & storage: Properly dried loomi should be low in moisture to avoid mold; humidity and packaging are critical during shipment.
  • Physical quality: Intact whole fruits are preferred for certain culinary uses; cracked/ground powder is convenient for industrial blending.
    Reliable suppliers provide Certificates of Analysis (COA), harvest dates, and photos of drying facilities upon request.     (Wikipedia)

Safety, Lab Testing & Export Documentation

For international trade, expect buyers and customs authorities to request:

  • Microbiological tests (mold, yeast, total plate count)
  • Moisture content (to confirm shelf stability)
  • Pesticide residue screening (per buyer/import country limits)
  • Phytosanitary certificates and COA with lot traceability.
    Suppliers who pre-test and include lab reports with samples streamline procurement and clearance.     (Wikipedia)

Packaging, Shelf Life & Logistics

Best practices for export:

  • Primary packing: Food-grade barrier bags or vacuum packs to preserve aroma and limit humidity.
  • Secondary packing: Cartons on pallets with desiccants for ocean freight.
  • Shelf life: Properly dried and packed loomi can last 12–24 months; powdered forms may lose volatile nuance faster.
  • Labeling: Include botanical/common name, net weight, batch code, harvest date, and COA reference.( Fondazione Slow Food)

Market Opportunities & Typical Buyers

Dried lime appeals to:

  • Ethnic and specialty food distributors and retailers.
  • Food manufacturers (soups, sauces, spice mixes).
  • Hospitality (restaurants & hotel chains seeking authentic Gulf flavors).
  • Gourmet tea and infusion brands.
    Positioning options: single-origin “Limoo Amani” for premium shelves, bulk powdered loomi for food-processing buyers.     (LinsFood | by Azlin Bloor)

Sustainable & Value-Added Pathways

Producers can increase margins by:

  • Creating value-added SKUs (powdered loomi, cracked loomi, tea sachets).
  • Certifications (organic, fair-trade or food-safety standards) to access higher-value markets.
  • Traceability stories (photos of farms and drying yards) to support premium branding and B2B trust.( Fondazione Slow Food)

Why Choose Royal Azin Ghomes as Your Supplier

For buyers seeking consistent, export-ready Limoo Amani, Royal Azin Ghomes supplies carefully sourced dried lime from trusted Iranian growers. Royal Azin provides COAs, harvest information, and tailored packing options (whole, cracked, or powdered) to meet both retail and industrial specifications. Contact Royal Azin Ghomes for sample kits, factory photos, and a detailed technical dossier to support your procurement decision.

(Second, short supplier mention for CTAs / footer)
For wholesale inquiries or custom packaging for dried lime (Limoo Amani), request a sample and COA from Royal Azin Ghomes — your direct link to premium Iranian citrus spices.

Practical Buying Checklist (Quick)

  • Ask for COA (moisture, microbial, pesticide).
  • Inspect photos of drying & packing facilities.
  • Request sample (whole and powdered) before placing bulk orders.
  • Confirm Incoterms, lead times, and palletization details.

Conclusion

Dried lime (Limoo Amani / Loomi) is a unique, high-value Middle Eastern spice with wide culinary and commercial demand. For international buyers, verifying drying method, moisture control, lab testing, and proper packaging is essential. Suppliers that provide traceability, consistent quality, and export documentation — such as Royal Azin Ghomes — make the procurement process faster and more reliable.

Sources & further reading