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Other names: leimoon Basra, leimoon aswad, leimoon omani

[LOOM-ee] To make loomi ripe limes are boiled in salt water then sun-dried until the flesh turns dark in color. The resulting spice, called loomi, is often used to impart a distinctive citrus aroma and a sour tang to and meat and legume dishes. In Iran powdered loomi is also used to flavor basmati rice. Dried limes are available in whole or powdered form.
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